Meat balls in coconut-curry sauce a la Coop

Meat balls in curry sauce known as "Boller i karry" is a classic Danish food, which also is referred to mormormad (Grand Ma´s food). Meat balls in curry has always been one of my favourite food, which I always pick, when available for example in the canteen at work.

Quiet recently I served these "boller i karry a la Arla" for my mother at our weekly Sunday lunch. This time I located another recipe on boller i karry  from Coop with the use of fresh ginger, soya sauce and coconut cream.

Meat balls in coconut-curry sauce a la Coop: - 4 servings

• Meat balls:
• 450 g minced meat of veal and pork
• 2 tablespoons soy sauce
• 1 egg
• 2 tablespoons dark sesame oil
• 1 onion - finely minced
• 3 tablespoosn wheat flour
• 2 cm fresh ginger - peeled and grated finely
• Curry sauce
• 35 g butter
• 1 onion - finely minced
• 2 teaspoon of curry
• 3 tablespoons wheat flour
• 2 dl of the boiling water from the meat balls
• 2 apples - peeled and medium chopped
• 3 carrots - peeled and medium chopped
• 400 g coconut cream
• salt & pepper for seasoning
• turmeric - optional
• rice boiled with 1 teaspoon turmeric in the water for boiling
• salted roasted peanuts
• mango chutney 

1. Start by mixing the minced meat and soy sauce together for 1 minute, which makes the meat texture more stiff in it. 
2. Afterwards mix in the minced onion, egg, sesame oil, fresh ginger and flour, stir well.
3. Let the meat mixture rest for ½ hour in the refrigerator.
4. Bring a cooking pot full of water (with salt) into the boil.
5. Form the meat mass into smaller meat balls, which when is added into the boiling water. The meat balls are ready, when they pop up to the surface of the boiling water. Boiling time is around 8 minutes. Remove the meat balls from the water. Keep the boiling water for later use in the curry sauce.
6. Let the butter fry at high temperature in a cooking pan without turning brown.
7. Add in the minced onion and curry, let it fry for approx. 1-2 minute.
8. Sprinkle over the wheat flour and let it dissolve into mixture.
9. Add in 2 dl of the boiling water from the meat balls little by little, as you whip the mixture.
10. Add in the chopped apples and carrots.
11. Afterwards add in the coconut cream, let the sauce simmer gentle for 5 minutes.
12. Season with salt and pepper and adjust if need the colour with tumeric.
13. Add in the boiled meat balls and heat them up in the curry sauce for approx. 5 minutes
14. Serve the meat balls in curry together with boiled rice, roasted peanuts and mango chutney.