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Boulettes de viande à l’indienne (Indian-style Meatballs)
Boulettes de viande à l’indienne (Indian-style Meatballs) is a modern French recipe for a classic lightly-curried dish of meatballs in a coconut milk base finished with cashew nuts. The full recipe is presented here and I hope you enjoy this classic French version of: Indian-style Meatballs (Boulettes de viande à l’indienne).
prep time
5 minutes
cook time
20 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesFrench Recipes
This is a really quick to prepare French dish if using pre-made meatballs. In essence it's meatballs in coconut milk flavoured with mild curry spice and plenty of paprika.
Ingredients:
500g pre-made meatballs
1 handful of cashew nuts
250g peeled and diced tomatoes
1 tsp ground cumin
200ml coconut milk
1 tsp ground ginger
2 tbsp of olive oil
1 teaspoon paprika
50ml of water
1 tsp curry powder
Parsley, coarsely chopped, to garnish (about 2 tbsp)
Salt, to taste
Method:
Place a deep frying pan over medium heat. Once hot add the oil and use to fry the meatballs stirring often, until browned all over.
Add the peeled and diced tomatoes, along with the coconut milk, water, ginger, cumin, curry powder and paprika. Stir well to combine then season to taste with salt.
Bring to a simmer, cover and cook for 18 minutes, or until the meatball are just cooked through.
Turn into a warmed serving dish, garnish with the cashew nuts and parsley then serve.
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