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Malaysian Meatball Curry

I just love Malaysian curry and this one is very versatile. Although I have made this with beef meatballs you can add whatever meat you prefer.
For this meal you will need to either buy or make up your own Malaysian curry powder. I have put the ingredients to make your own and any that you don't use should be stored in a sealed container until needed again. Like all spices to get the best flavours you should not keep it too long.
• 2 tbls coriander seeds
• 1 tbls cumin seed
• 3/4 tbls fennel seed
• 1/2 tbls chili powder
• 1/2 tsp turmeric
• 1/4 tsp cloves
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp black pepper
Grind all of these ingredients in a grinder.
• 2 tbls cooking oil
• 3 large onions, sliced
• 2 cloves garlic, chopped
• 1½" fresh ginger, sliced
• 5 tbsp Malaysian meat curry powder (see above)
• 1-2 tbs chili powder, or to taste
• 12 small beef meatballs (I used ready made but you can make your own)
• 1 can coconut milk, combined with 2 cups of water
• 2 star anise
• 8 curry leaves
• 2 potatoes, cut into chunks
• 4 tbsp tomato paste
• 3 tbsp finely chopped coriander
• salt and pepper
1. Heat the oil in the inner pot over a low heat.
2. Add the onions, garlic and ginger. Fry on a low heat until the onions are soft.
3. Stir in the Malaysian curry powder and chilli powder. Cook for 2 minutes make sure it doesn't burn.
4. Turn up the heat to medium and add the meatballs. Make sure they are nicely covered by the curry mixture and cook until they brown. You may need to add a little more oil but don't add too much.
5. Remove the meatballs and keep on a plate.
6. Add the coconut milk, star anise and curry leaves. Slowly bring to a boil
7. When the curry is boiling, start carefully adding the meatballs back into the inner pot, stirring occasionally.
8. Add the potatoes bring back to the boil and boil 5 minutes uncovered, then add tomato paste, season with salt and stir gently to mix
9. Put on the lid, turn off the heat and place the inner pot into the insulated outer pot.
10. Shut the lid and leave to cook for a minimum of 2 hours. If you leave it longer it will not be a problem.
11. When ready to serve stir in the coriander.
12. Check the seasoning. Adjust if necessary.
13. Serve with bread or steamed rice

NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.