Classic buns in curry

Ingredients:

Meatballs:

50 g minced pork and veal

1 large red onion

30 g wheat flour

1 dl milk

1 egg

Salt and pepper

Sauce:

25 g of butter

1 apple

1 red onion

2 tablespoons curry

1/2 tbsp turmeric

1 1/2 tbsp wheat flour

4 dl boiling water

1 dl whipping cream

Course of action:

Stir the minced meat with a little salt. Add finely grated onion, wheat flour, egg and pepper and stir well, then add milk and start shaping the dough into small meatballs.

Bring a pot of water to the boil, turn down to the lowest flame and put the buns in with a spoon. When they rise to the surface, cook them further for 5-10 seconds. Remove the buns and set aside. Save the cooking water, it will be used for the sauce.

Gravy:

Put the butter in a pan, when it sizzles, add the chopped apple and onion, which are fried until soft. Add curry, turmeric and wheat flour and stir constantly in pan. Add the hot water from the meatballs while stirring it all the time, keep adding boiling water and whisk until you think the sauce has the right consistency. Save the rest of the cooking water if the sauce becomes too thick.

Season the sauce with salt and pepper and let it cook for a few minutes to remove the flour taste. Round off with a dollop of cream or milk.

Served with rice.

This version of buns in curry is absolutely perfect for the little ones, because the curry sauce is mild in taste and not too strong for the little mouths. If you want a strong curry sauce, you can start by sautéing the curry in butter first. It gives a stronger flavor to the curry