North Indian Style Klimpor Curry

Ingredients

In the original Norwegian dish, Klimpor fra Ryfylke, the meatballs are typically made with a combination of ground pork and beef, seasoned with salt and pepper. The meatballs are then boiled and served with a creamy sauce made from the cooking liquid, flour, and cream. In the North Indian adaptation, the meatballs are flavored with a variety of spices and cooked in a fragrant curry sauce, giving the dish a distinct Indian twist. We alse have the original recipe for Klimpor fra Ryfylke, so you can check it out.

• Meatballs: Meatballs:
• 500g (1.1 lb) ground chicken or lamb 500g (1.1 lb) ground chicken or lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• Curry Sauce: Curry Sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine all the ingredients for the meatballs - ground chicken or lamb, chopped onion, minced garlic, ginger paste, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the cooked meatballs from the skillet and set aside.
4. 4.
   In the same skillet, heat another 2 tablespoons of vegetable oil. Add the chopped onion, minced garlic, and ginger paste. Sauté until the onions are translucent and the mixture is fragrant.
5. 5.
   Add the pureed tomatoes to the skillet and cook for a few minutes until the tomatoes are cooked down and the mixture thickens slightly.
6. 6.
   Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and chili powder. Cook for another minute to toast the spices.
7. 7.
   Pour in the coconut milk and season with salt. Stir well to combine.
8. 8.
   Return the cooked meatballs to the skillet and gently simmer in the curry sauce for about 15-20 minutes, or until the meatballs are cooked through and the flavors have melded together.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed basmati rice or naan bread.

Treat your ingredients with care...

• Ground chicken or lamb — Make sure the ground meat is fresh and of good quality to ensure the best flavor and texture in the meatballs.
• Garam masala — If you don't have garam masala, you can make your own by combining ground cinnamon, cloves, cardamom, and black pepper.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add chopped green chilies.
• If you prefer a creamier sauce, you can add a tablespoon of cashew paste or almond paste to the curry sauce.
• To save time, you can make the meatballs in advance and refrigerate them until ready to use.
• If you're short on time, you can use store-bought meatballs instead of making them from scratch.
• Feel free to customize the spice levels according to your taste preferences.

Serving advice

Serve the North Indian Style Klimpor Curry hot with steamed basmati rice or naan bread. Garnish with fresh cilantro for added freshness and flavor.

Presentation advice

To enhance the presentation, arrange the meatballs in the center of a serving dish and pour the curry sauce around them. Sprinkle some chopped cilantro on top for a pop of color.