Petitchef

Corn Rice and Meatballs Curry (Nasi Minyak Jagung & Kari Bebola Daging)

Main Dish
5 servings
20 min
25 min
Very Easy

Ingredients

5

1)NASI MINYAK JAGUNG (CORN RICE):

For garnishing:

2)GARAM MASALA:

3)The Punjabi style Garam Masala:

4)MEATBALLS CURRY:

Meatballs:

Curry:

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.


Photos

Corn Rice and Meatballs Curry (Nasi Minyak Jagung & Kari Bebola Daging), photo 1
Corn Rice and Meatballs Curry (Nasi Minyak Jagung & Kari Bebola Daging), photo 2
Corn Rice and Meatballs Curry (Nasi Minyak Jagung & Kari Bebola Daging), photo 3
Corn Rice and Meatballs Curry (Nasi Minyak Jagung & Kari Bebola Daging), photo 4

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