Granny'S Malaysian Meatball Curry - cooking recipe

Ingredients

1 1/4 lbs ground beef
3 tablespoons breadcrumbs
1 large egg, lightly beaten
2 tablespoons finely chopped spring onions
2 -3 tablespoons finely chopped cilantro
salt and pepper
2 onions, peeled and roughly chopped
5 cloves garlic, peeled and roughly chopped
3/4 inch fresh ginger, peeled and roughly sliced
2 1/2 tablespoons malaysian curry powder
1/2 - 1 teaspoon hot ground pure chile powder (or more or less to taste)
1/4 teaspoon ground cloves
3 tablespoons vegetable oil
1 star anise
8 fresh curry leaves
1 cup coconut milk, mixed with
1 cup water
1 large potato, peeled and cut into medium-sized cubes
2 -3 tablespoons tomato paste
salt

Preparation

Prepare all ingredients before commencing to cook.
In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 - 10 minutes, but be careful not to burn.
Add coconut milk and bring slowly to the boil.
While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
When all meatballs have been added, add tomato paste and salt to taste.
Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
Serve with bread, roti chani, roti jala or steamed rice.