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Place 2 stacks of 3 bricks on grill grate straddling the coals.

Stir with a wooden spoon, making sure to crumble the curry leaves, until everything is incorporated.Season with lime juice and salt to taste.

Form the mixture into four 2-inch balls and arrange them on a plate in a single layer.Cover with a damp cloth and set aside at room temperature..In a large bowl, whisk together the chickpea flour and enough water, beginning with ¼ cup, and adding water more by tablespoonfuls to form a paste that resembles thick cake batter but is still thin enough to pour.

It should not be runny.Stir in the coriander and season with salt.. Line a plate with paper towels.

Pour 4 inches of oil into a deep heavy-bottomed pot and heat to 350°F on an instant-read thermometer.

Working in two batches, dredge each potato ball in the chickpea batter until it is well coated.Do you cook the meat before adding to sauce?.

and similar meat sauces, it's typical (though not always mandatory) to cook the meat a bit first in oil, usually with onions and other aromatics, before adding liquid ingredients.This helps create flavor, browning the meat through the Maillard reaction and creating a fond that adds depth to the entire sauce.

Cooking the ground beef first also gives you the option to pour off some (or all) of the fat that renders out to keep the sauce from becoming too oily.. Do I have to boil pasta before baking?.There are certainly "no-boil" baked pasta recipes out there specifically written for using dry, uncooked pasta; these are usually saucier than would be the case if the pasta were pre-cooked, with enough liquid that the pasta can cook in the oven.