Burmese Meatball Curry

Method

1. 1The Paste: Blitz or crush ginger, garlic cloves, 3 onions, , and 1½ tsp turmeric.
2. 2The Meatballs: 500g beef/pork mince (15-20% fat), half the garlic & ginger, paprika, ground turmeric and salt. Roll into balls.
3. 3Fry till brown and set aside
4. 4The Curry: Fry sliced onions till soft 15mins, add rest of garlic and ginger + paprika, chilli and turmeric, tomato paste, fish sauce, 50g creamed coconut and 250ml water.
5. 5Finish: Simmer covered for 10-15 mins. Serve with steamed rice and pickled greens.