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Categories:
curry salt ground guinea hen water kosher salt Basmati rice olive oil onion head coconut milk sweet curry spice red pear butter
Viewed: 54 - Published at: 8 years agoIngredients
- 2 tsp curry salt
- 12 oz ground guinea hen
- 2 cup water, divided
- 1 Kosher salt, to taste
- 1 cup basmati rice
- 1 Olive oil, as needed
- 3/4 cup onion, thinly sliced
- 1 small head escarole, torn into bite sized pieces
- 2 cup coconut milk
- 3 tbsp sweet curry spice
- 1 each red pear, diced
- 1 tbsp butter
Method
- Add curry salt to the ground guinea hen meat and mix thoroughly.
- Divide into 12 equal portions, and press each portion into a flattened meatball.
- Place 1 3/4 cups of water into a small saucepan.
- Bring to a boil, add kosher salt, and stir in rice.
- Reduce heat to low, and simmer for 15 minutes, or until water is fully absorbed.
- Cover, and let stand for about ten minutes.
- While rice is cooking, heat a large saute pan over medium-high heat.
- Add enough oil to lightly coat the pan.
- Add the meatballs, and brown well on each side.
- Transfer meatballs to a plate or rimmed container.
- Add onions, and cook while stirring for 2 minutes.
- Add escarole and 1/4 cup of water.
- Cover and cook for 3-4 minutes.
- Stir in coconut milk and sweet curry spice, add in meatballs and any juices.
- Cover and cook for 8-10 minutes.
- Adjust seasoning as desired.
- Fluff butter into rice with a fork.
- Divide rice in two bowls, ladle curried guinea meatballs over rice and top with diced red pear.
- Enjoy!
