Granny's Malaysian Meatball Curry

Ingredients

• 3 tablespoons breadcrumbs 
• 0.5 teaspoon chili powder hot pure to taste ( or less )
• 2 tablespoons cilantro leaves finely chopped
• 1 cup coconut milk mixed
• 8  curry leaves fresh
• 2.5 tablespoons curry powder 
• 1 large eggs lightly beaten
• 0.8 inch ginger fresh peeled roughly sliced
• 5 cloves garlic peeled roughly chopped
• 1.3 lbs ground beef 
• 0.3 teaspoon ground cloves 
• 2  onion peeled roughly chopped
• 1 large potatoes peeled cut into medium cubes
• 4 servings salt 
• 4 servings salt and pepper 
• 2 tablespoons spring onion finely chopped
• 1  star anise 
• 2 tablespoons tomato paste 
• 3 tablespoons vegetable oil 
• 1 cup water 

Equipment

• food processor
• bowl
• blender
• wok

Directions

1. Prepare all ingredients before commencing to cook.In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
2. Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
3. Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 10 minutes, but be careful not to burn.
4. Add coconut milk and bring slowly to the boil.While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.When all meatballs have been added, add tomato paste and salt to taste.Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
5. Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
6. Serve with bread, roti chani, roti jala or steamed rice.