Corn rice and meatballs curry (nasi minyak jagung & kari bebola daging)

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Main Dish

5 servings

Very Easy

45 min

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Ingredients

1)NASI MINYAK JAGUNG (CORN RICE):

• 4 cups Basmati rice
• 2 cups fresh corn
• 4 cups water
• 2 cups evaporated milk
• 1 cup butter or ghee
• 1/2 cup vegetable oil
• 1 big Bombay onion (pounded)
• 3 cloves garlic (pounded/grated)
• 3 in. ginger (pounded/grated)
• 1 big Bombay onion slice thinly
• 1 stick cinnamon
• 1 teaspoon cloves
• 1 teaspoon cardamom
• 1 star anise
• 1 stalk of coriander leaves,mint leaves,spring onions,
• 2 pandan leaf (bay leaf if pandan not available)

For garnishing:

• 1/2 cup fried onions
• 1/2 cup fried cashew nuts
• 1/2 cup raisins

2)GARAM MASALA:

• 3-4 bay leaf
• 2 tablespoons cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon green cardamom seeds
• 1 tablespoon black cardamom seeds
• 2 tablespoons black peppercorns
• 1 (3-inch) stick cinnamon, broken up
• 1 teaspoon whole cloves
• 1 teaspoon grated nutmeg
• 1/2 teaspoon saffron (optional)

3)The Punjabi style Garam Masala:

• 1/2 cup Cumin Seed
• 2 tablespoons Coriander seeds
• 4 sticks Cinnamon
• 10 green Cardamom pods (take the seeds only)
• 5 black Cardamom pods (take the seeds only)
• 10 Cloves
• 1 Nutmeg (grated)
• 3-4 blades of Mace
• 1 tablespoon black Peppercorns
• 4 whole Star anise
• 5 Bay Leaf

4)MEATBALLS CURRY:

Meatballs:

• 400 g mincemeat
• 1 cup chick pea flour
• 4 potato (boil and mash)
• 1 tablespoon curry powder
• 1 teaspoon tumeric
• 1 egg
• 1 teaspoon salt
• 1 big onions pounded
• 3 cloves garlic (pounded)
• 1 in. (ginger pounded/grated)
• 1/4 cup oil for frying

Curry:

• 1 cup meat curry powder
• 1 cup coconut milk
• 1 1/2 cup oil
• 5 cups water
• 5 potato (quartered)
• 3 tomatoes (quartered)
• 3 green chillies (halved)
• 3 tablespoons poppy seed powder
• 1 tablespoons black pepper
• 2 tablespoons garam masala
• 1 stalk curry leaf
• 1 stick cinnamon
• 1 teaspoon cardamom
• 1 teaspoon cloves
• 1 star anise
• 2 big onions (slice)
• 3 cloves garlic (slice)
• 3 in ginger (slice)
• 1 stalk corriander,spring onions, mint leaves
• salt to taste

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Preparation

• 1)NASI MINYAK JAGUNG (CORN RICE):
  Wash rice and drain. Heat the pot and put in the butter and oil. Fry onions and the spices (cinnamon,star anise,cloves and cardamom). When the onions are brown,add the pounded ginger,pounded garlic and pounded onions. Fry for few more minutes and then add the rice. Fry the rice for few minutes and add in the water, evaporated milk, salt, corn, coriander leaves, mint leaves and spring onion. Let the rice boil until it's 3/4 cooked.Add pandan leaf (or bay leaf alternatively) and close the pot with aluminium foil to seal the steam from escaping. Place a heavy stone on the lid. Turn the fire to very low and place a metal/tin sheet beneath the pot to prevent burning the rice. Let the rice cook slowly for 20 minutes. After 20 minutes. give the rice a stir and add in fried onions.Close the lid again and cook a further 5 minutes. Switch off the fire. The rice is ready to be served. Garnish it with fried onions,fried cashew nuts and raisins.
• 2)GARAM MASALA:
  To obtain the seeds from the cardamoms, just press the cardamom with the back of a spoon or ladle to break the cardamom. Take the seeds and discard the husks. Except for the grated nutmeg put the bay leaf,cumin, coriander, cardamom seeds, black peppercorns, cinnamon, and cloves in a dry heavy skillet or a non stick pan over low-medium heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma for about 3 to 4 minutes.Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Remove from fire and cool completely. Transfer the spices to a spice or coffee grinder and grind to a powder.Do this in batches, one type of spice after another. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place. Garam Masala keeps for 3 months.
• 3)The Punjabi style Garam Masala:
  Poppy plant is a native of Asia. Poppy seeds are founded in poppy heads. The white poppy seeds form part of the Indian spices and is commonly used in the preparation of Indian cuisine.They are added for thickness, texture and also give added flavour to the recipe.It is called kas kas in Malay and Khas Khas in Hindi.. Poppy seeds are quite hard to grind them.It is easier if we mix them with a little water and pound to a paste.
• 4)MEATBALLS CURRY:
  Meatballs:
  Mix all the ingredients except oil. Make small balls and fry till golden brown.
  Curry:
  Heat the pot. Add the oil and fry the onions,garlics,ginger and the spices. Fry until the onions are slightly brown.Add curry leaves. Add the curry powder,garam masala,poppy seed powder,pepper. Fry for 2-3 mins and add half of the water. Add tomatoes,green chillies and potatoes. Simmer slowly until the potato is cooked. Add the rest of the water when the curry gets thick while simmering. When the potatoes are cooked add the meatballs and coconut milk and the leaves (coriander,mint and spring onions).Add salt to taste and let the curry simmer slowly for another 5 minutes. Switch off the fire and serve.

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