Pork and Fennel Seed Meatballs in Classic Butter Chicken Recipe | The Spice Tailor
Pork and Fennel Seed Meatballs in Classic Butter Chicken
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  • 10
  • 25
Everyone loves a meatball - and a curry is a wonderful place for them. For a lighter crumb on the balls, add 1 egg and 30g of fresh breadcrumbs. You can also substitute the meat for others. Perfect with a bowl of rice or naan breads to scoop them up with.
Original Tikka Masala
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  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 300g ground pork
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 20g ginger, finely chopped
  • 2 tsp fennel seeds, lightly toasted and crushed
  • 1 rounded tsp garam masala
  • Salt and freshly ground black pepper
  • Large handful of chopped fresh cilantro to garnish
  1. Heat half the oil, add the onion and a good pinch of salt and sauté until golden.
  2. Add the ginger and garlic and cook for another minute or until the garlic smells cooked through.
  3. Add the fennel seeds and garam masala and season to taste.
  4. Leave to cool and mix with the pork along with half the fresh cilantro and lots of freshly ground black pepper.
  5. Take a small nugget and pan fry on both sides for a few minutes or until cooked through. Taste for seasoning. Adjust as necessary.
  6. Make 8 balls with the ground meat, sauté them in the remaining hot oil to get a bit of colour around them, around 5-7 minutes.
  7. Add in the base and main sauces and a splash of water and bring to a boil.
  8. Cover and simmer gently for another 8-10 minutes or until done. Serve with the remaining cilantro.
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