Veal Curry with Meatballs
- For the curry
- 300 grams Veal fillet
- 450 grams Mangoes
- 50 grams onions
- 1 garlic
- 4 tablespoons Peanut oil
- 1 tablespoon 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
- 40 grams Toast
- 1 tablespoon chopped Fresh herbs
- 1 egg
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.