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Prep: 20 minutes
Cook: 35-40 minutes
Serves: 4 people


For the meatballs:

  • 500g pack minced pork
  • 1 large onion, finely diced
  • 1 medium egg, beaten
  • 2 tbsp milk
  • 50g plain flour
  • 1 tsp salt

For the Curry Sauce:

  • 1 tbsp oil
  • 1 onion, finely diced
  • 1 tbsp Madras curry paste
  • 1 apple, peeled, cored and finely diced
  • 75g California Raisins
  • 25g plain flour
  • 300g basmati rice, cooked


To make the meatballs, mix all the ingredients together in a large bowl. Bring a large sauté pan of water to the boil. Using damp hands, divide the meatball mixture into 20 and roll into balls. Boil the meatballs in 2 batches for about 10 minutes, drain on kitchen paper. Save the water used to boil the meatballs to make the curry sauce in the next step.

In a medium saucepan, heat the oil and fry the onion for 2-3 minutes. Add the curry paste and fry for another minute. Add the apple and raisins and fry again for one minute.

Stir in the flour and gradually blend in 600ml of the water from the boiling of the meatballs. Let it simmer on low heat for 15 minutes, stirring occasionally.

Return the meatballs to the sauté pan and add the sauce, heat through for about 2-3 minutes.

Serve the meatballs and curry sauce together with the rice.

Cooks tip
Try serving with noodles instead of the rice or try a hotter curry paste for extra heat.