Boller i karry

Method

Melt butter in a large saucepan and gently fry the diced onion until soft and translucent. Stir in the curry powder and cook for one minute to release the spices, then sprinkle over the flour and stir well to create a roux. Gradually whisk in the stock, stirring constantly to avoid lumps, then add the tomato puree, diced apple, raisins and bay leaf. Bring to a simmer and add the cooked meatballs, then reduce heat and cook gently for 15-20 minutes until the sauce has thickened slightly and the apple is tender. Stir in the cream just before serving, season with salt and white pepper to taste, and remove the bay leaf. Serve over boiled rice with chutney or pickled cucumber on the side.