INGREDIENTS
Meatballs
225g / 8oz lean minced beef
1 clove garlic, crushed
1 onion, peeled and finely chopped
½ tsp salt
½ tsp curry powder, or ¼ tsp curry paste
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground pepper
30g / 1oz breadcrumbs
1 small egg, lightly beaten

Peanut oil

Broth
5g / 1 tsp garam masala
5g / 1 tsp turmeric
1 onion, peeled and finely chopped
1 tsp curry leaves
570ml / 1 pint water
1 clove garlic, crushed
½ cup desiccated coconut, soaked in 1 cup hot water for 15 minutes

1. Mix together meatball ingredients, and form into small balls about the size of walnuts.

2. Heat wok, add oil and, when hot, fry meatballs. When browned well all over, remove with a slotted spoon, and drain on absorbent paper.

3. Carefully drain oil from wok. Add 5ml / 1tsp of oil, and fry spices for the broth for 30 seconds.

4. Add onion, curry leaves, and garlic, and cook together for 3 minutes.

5. Meanwhile, strain coconut in a sieve, press out as much liquid as possible, and discard the pulp.

6. Add water and coconut milk to the wok and simmer together for 5 minutes.

7. Adjust seasoning. Strain soup and return to wok. Add meatballs and simmer a further 5 minutes. Serve hot.

Time: Preparation takes 30 minutes, cooking takes 20 minutes.