Curry coconut duck meatballs

• 500 g ground duck meat
• 250 ml (1 cup) water
• 2 slices of bread
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 45 ml (3 tbsp) fresh coriander, finely chopped (keep 15 ml for garnish)
• 15 ml (1 tbsp) fresh ginger, minced
• 1 ml (1/4 tsp) ground turmeric
• 1 egg
• 5 ml (1 tsp) hot pepper, minced (or to taste)
• 45 ml (3 tbsp) olive oil

Curry

• 1 onion, chopped
• 30 ml (2 tbsp) olive oil
• 2 tomatoes, diced
• 30 ml (2 tbsp) tomato paste
• 1 portion curry paste (see recipe below)
• 1 398-ml (14 oz) can of coconut milk
• 2 potatoes, peeled and cubed

Curry paste

• 2 cloves garlic, minced
• 30 ml (2 tbsp) fresh ginger, coarsely chopped
• 5 ml (1 tsp) chili powder
• 5 ml (1 tsp) coriander seeds
• 2.5 ml (1/2 tsp) cumin seeds
• 1 ml (1/4 tsp) mustard seeds
• 1 ml (1/4 tsp) ground turmeric
• 1 cinnamon stick
• 4 peppercorns
• 3 cloves
• Seeds from 1 cardamom pod
• 30 ml (2 tbsp) malt or cider vinegar
• Grind all ingredients using a small food processor or mortar and pestle.

Curry sauce

1. In a saucepan, brown the onions in olive oil. Add the tomatoes and sauté until they start to fall apart. Add the curry paste and cook for 2 minutes, adding a little water if the sauce sticks to the saucepan. Add the coconut milk, potatoes and meatballs. Bring to a boil.
2. Cover and simmer for approximately 45 minutes or until the meatballs and potatoes are soft. Wait 15 minutes before serving, garnishing with the coriander. Serve with rice and naan bread.