Mirchi Masala Meatballs
- 1 lb ground turkey
- 2 eggs
- 1/2 cup panko, plus more as needed
- 1/4 cup heavy cream
- 2 tbsp finely minced red onion (use the rest of the red onion for the sauce)
- 1 tbsp Mirchi Masala
- Salt and pepper to taste
- 1 tbsp neutral oil, for frying
- Neutral oil, if needed
- Sliced red onion
- 2 tsp Mirchi Masala
- 1/4 cup water
- 14.5-ounce can full-fat coconut milk
- 2 tbsp roughly chop
- 1 tsp Golden Curry
- 1 cup basmati, rinsed thoroughly
- 2 cups water
- 2 tbsp hot water
- 2 tbsp butter
- 1 cup Greek yogurt
- 1/4 red onion, finely minced
- 1/2 lemon juiced
- 1/4 English cucumber, minced
- 1/3 cup fresh cilantro, minced
Combine turkey, eggs, panko, heavy cream, red onion and Mirchi Masala in a large bowl. Sprinkle with salt and pepper. Mix with hands til combined. If mixture is loose, add a few more tbsp of panko. Form into tablespoon-sized meatballs.
Heat oil in a wide pot over medium heat. Add meatballs in an even layer and cook for 3-5 minutes per side until golden brown. Transfer to a plate. Meatballs need not be cooked through.
Add another tsp of oil to pot and turn heat to medium high. Add sliced red onion and cook 5 minutes.
Add Mirchi Masala to onion and toss to coat 1 min. Add the water and bring to a boil. Add meatballs back to the pot and add coconut milk. As soon as liquid begins to bubble, reduce heat to low and simmer 20 mins or until meatballs are cooked through.
Crush saffron between your fingers and place in a bowl. Pour 2 tbsp hot water on top. Let steep 5 mins.
Combine rice and 2 cups water in a pot. Add salt and butter. Bring to boil. Reduce heat and pour in saffron tea. Cover. Simmer 15 mins. Turn off heat. Let stand 10 mins.
Make raita by mixing all ingredients in a bowl til smooth. Taste and season.
Divide rice between bowls and pile meatballs and sauce on top. Serve with raita and cucumber.