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1
Prepare all ingredients before commencing to cook.
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2
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.
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3
Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
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4
In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
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5
Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
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6
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.
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7
Add coconut milk and bring slowly to the boil.
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8
While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
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9
When all meatballs have been added, add tomato paste and salt to taste.
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10
Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
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11
Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
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12
Serve with bread, roti chani, roti jala or steamed rice.
