Meatballs in curry mango sauce

Name: Meatballs in curry mango sauce
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 40 g Rice (e.g. basmati); 7-10 Tbsp salt, pepper; 1 small onion; 50 g Tatar (scraped meat); 1 TABLESPOON Sparkling mineral water; 7-10 Tbsp mixed cumin; 1/2 tsp (3 g) Oil; 50 g Mango + 5 tablespoons juice (can; substitute peaches); 2 tablespoons (50 g) Skimmed milk yoghurt; 1/2 TEASPOON Cornstarch; 1 TEASPOON Curry; 7-10 Tbsp chili powder or cayenne pepper; 1 tsp (5 g) Grated coconut or coconut chips

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

40 g Rice (e.g. basmati)
7-10 Tbsp salt, pepper
1 small onion
50 g Tatar (scraped meat)
1 TABLESPOON Sparkling mineral water
7-10 Tbsp mixed cumin
1/2 tsp (3 g) Oil
50 g Mango + 5 tablespoons juice (can; substitute peaches)
2 tablespoons (50 g) Skimmed milk yoghurt
1/2 TEASPOON Cornstarch
1 TEASPOON Curry
7-10 Tbsp chili powder or cayenne pepper
1 tsp (5 g) Grated coconut or coconut chips

Directions

1
Put the rice in about 1/8 l boiling salted water. Cover and let it swell for about 20 minutes
2
Peel and finely chop the onion. Knead with tartar, mineral water, salt, pepper and cumin. Form 4-5 balls from the chopped mass. Fry in a coated pan in hot oil all around for about 10 minutes
3
Cut the mango into fine strips. Mix yoghurt and starch until smooth
4
Remove the balls. Sweat curry and chili in hot frying fat. Deglaze with mango juice. Stir in yoghurt, bring to the boil and simmer gently stirring for about 1 minute. Add balls, mango and grated coconut to the sauce. Season to taste with salt and pepper. Serve with the rice