Veal Curry with Meatballs

Average: 5 (1 vote)
(1 vote)
Veal Curry with Meatballs
share Share
bookmark_border Copy URL
Health Score:
7,2 / 10
1 hr


For the curry
300 grams Veal fillet
450 grams Mangoes
50 grams onions
1 garlic clove
4 Tbsps Peanut oil
1 Tbsp mild Curry powder
30 grams freshly grated Coconut
100 milliliters dry white wine
100 milliliters Pineapple juice
20 grams Mango chutney
20 grams Ketchup
100 milliliters Whipped cream
For the meatballs
200 grams ground pork
30 grams scallions
1 garlic clove
40 grams Toast
1 Tbsp chopped Fresh herbs
1 egg
For garnish
freshly grated Coconut
finely chopped Peppermint
Nasturtium (with flower)
How healthy are the main ingredients?
MangoWhipped creamonionCoconutKetchupgarlic clove

Preparation steps


For the meatballs, place the ground pork in a bowl. Rinse and trim the scallions, peel the garlic and dice both finely. Soak the bread in lukewarm water, squeeze it out well, and mix all the ingredients together. Season with salt and pepper. Form the mixture into 30 balls and cook in vigorously boiling salted water. Lower the heat and simmer the meatballs for about 10 minutes.


For the curry, cut the veal fillet into thin slices and place in the refrigerator. Cut the mango flesh away from the pit and cut into 2 cm (approximately 1 inch) pieces. Peel the onion and garlic and chop finely. Heat the oil in a wok and fry the meat in portions, then remove and set aside.


Add the onion and the garlic and sauté in the remaining oil. Add the mango pieces and fry for 1-2 minutes, then remove. Sprinkle the curry powder and coconut into the wok and fry briefly. Deglaze with wine and pineapple juice and reduce by half. Stir in the mango chutney and tomato ketchup and bring to a boil again. Add the veal, fried mango and the meatballs. Stir in the cream. Bring to a boil briefly and season with salt and pepper. Serve the curry garnished with grated coconut, nasturtiums and mint.