danish-style meatball in curry sauce


  1. Begin by washing and preparing your leek. Chop finely and place in a heavy-based pan with the oil. Cook over a moderate heat for 8-10 minute, until really soft but not brown. If you have a lid to you pan, this will speed up the process for you, or you can cover with some tin foil. Stir occasionally to prevent browning.

  2. Meanwhile, prepare the meatballs by mixing the pork mince with the ground coriander and salt. Break off small pieces of mixture, squash, and then roll between the palms of your hands into small balls. This will make 16-20meatballs, depending on how big you roll them.

  3. When the leek is cooked, remove from the pan into a blender/food processor. Add in the meatballs and cook, turning regularly until they are browned all over.

  4. Add all the spices and garlic to the meatballs and cook for a further 1-2 minutes.

  5. Add the coconut milk to the cooked leek in the blender, and blitz until smooth. Tip into the pan with the meatballs and mix well.

  6. Bring to a low bubble for a further 10 minutes until all the flavours have mingled together. Serve with rice and vegetables.