{
 "title": "Danish Meatballs in Curry Sauce (Boller i Karry): adapted from Wikibooks Kokboken",
 "license": "CC-BY-SA-4.0",
 "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
 "notice": "Adapted from Wikibooks. This text is available under the Creative Commons Attribution-ShareAlike 4.0 International license: you may share and adapt it, with attribution, under the same license.",
 "attribution": [
  "“Recept/Frikadeller i currysås” by Wikibooks-bidragsgivare (Wikibooks contributors), Wikibooks Kokboken, https://sv.wikibooks.org/w/index.php?oldid=56383, CC BY-SA 4.0"
 ],
 "changes": [
  "quantities divided per serving and converted to metric",
  "ingredients mapped to NomNom's ingredient list",
  "steps rewritten in NomNom's style with oven temperatures and cooking times stated",
  "English and Hungarian versions added",
  "the page gives no yield; the 500 g of mince is portioned into 4 servings",
  "köttfärs (minced meat) given as ground pork, as in the Danish boller i karry the page names",
  "1 selleri taken as one celeriac, since the page peels and dices it",
  "the midpoints of the flour (4 to 5 tbsp) and curry (1 to 2 tsp) ranges used",
  "ljus soppa (buljong) listed as chicken broth",
  "the curry sauce poured over the meatballs, as the dish's name says"
 ],
 "id": "boller-i-karry",
 "url": "https://nomnomplanner.com/open-data/recipes/wikibooks/boller-i-karry.json",
 "recipe": {
  "name": "Danish Meatballs in Curry Sauce (Boller i Karry)",
  "nameHu": "dán húsgombóc currymártással (boller i karry)",
  "mealType": "main",
  "minutes": 50,
  "quantityBasis": "perServing",
  "ingredients": [
   {
    "name": "Ground pork",
    "nameHu": "darált sertéshús",
    "qty": 125,
    "unit": "g"
   },
   {
    "name": "Water",
    "nameHu": "víz",
    "qty": 250,
    "unit": "ml"
   },
   {
    "name": "Salt",
    "nameHu": "só",
    "qty": 3,
    "unit": "g"
   },
   {
    "name": "Black pepper",
    "nameHu": "bors",
    "qty": 0.15,
    "unit": "g"
   },
   {
    "name": "Celery root",
    "nameHu": "zeller",
    "qty": 0.25,
    "unit": "piece"
   },
   {
    "name": "All-purpose flour",
    "nameHu": "finomliszt",
    "qty": 14.5,
    "unit": "g"
   },
   {
    "name": "Margarine",
    "nameHu": "margarin",
    "qty": 19,
    "unit": "g"
   },
   {
    "name": "Curry powder",
    "nameHu": "currypor",
    "qty": 0.4,
    "unit": "tsp"
   },
   {
    "name": "Onion",
    "nameHu": "vöröshagyma",
    "qty": 0.25,
    "unit": "piece"
   },
   {
    "name": "Apple",
    "nameHu": "alma",
    "qty": 0.25,
    "unit": "piece"
   },
   {
    "name": "Chicken broth",
    "nameHu": "csirkealaplé",
    "qty": 100,
    "unit": "ml"
   },
   {
    "name": "Light cream",
    "nameHu": "tejszín",
    "qty": 25,
    "unit": "ml"
   }
  ],
  "method": [
   "Bring the water to a boil with the salt and pepper. Dip a tablespoon in the water, scoop balls of the ground pork with it and drop them into the gently simmering water. When all the balls are in, simmer them gently for 6 to 8 minutes and remove them.",
   "Peel the celeriac, cut it into cubes and cook it in the broth for 8 to 10 minutes, until tender.",
   "Thicken the broth with most of the flour stirred into a little cold water, add two thirds of the margarine and warm the meatballs in it. Season to taste.",
   "For the curry sauce, cook the rest of the margarine with the curry powder for about 3 minutes. Add the chopped onion and the grated apple and cook them together for another 3 minutes.",
   "Sprinkle in the rest of the flour, add the stock and boil the sauce for 5 minutes. Strain it and stir in the cream just before serving.",
   "Pour the curry sauce over the meatballs and celeriac and serve."
  ],
  "methodHu": [
   "a vizet forrald fel a sóval és a borssal. márts egy evőkanalat a vízbe, szaggass vele gombócokat a darált sertéshúsból, és tedd őket a vízbe, amelyet lassú forrásban tartasz. ha minden gombóc a vízben van, főzd őket lassan 6-8 percig, majd szedd ki.",
   "a zellert hámozd meg, vágd kockákra, és főzd a lében 8-10 percig, amíg megpuhul.",
   "a liszt nagyobb részét keverd simára egy kevés hideg vízzel, sűrítsd be vele a levet, add hozzá a margarin kétharmadát, és melegítsd át benne a gombócokat. ízesítsd ízlés szerint.",
   "a currymártáshoz a maradék margarint a curryporral együtt hevítsd körülbelül 3 percig. add hozzá az apróra vágott hagymát és a reszelt almát, és pirítsd együtt további 3 percig.",
   "szórd rá a maradék lisztet, öntsd hozzá az alaplét, és forrald 5 percig. szűrd le, és közvetlenül tálalás előtt keverd bele a tejszínt.",
   "öntsd a currymártást a gombócokra és a zellerre, és tálald."
  ],
  "localText": {
   "language": "sv",
   "name": "frikadeller i currysås",
   "method": [
    "koka upp vattnet med saltet och pepparn. doppa en matsked i vattnet, ta upp bollar av fläskfärsen med skeden och släpp ner dem i det sjudande vattnet. när alla bollar ligger i vattnet, låt dem sjuda sakta i 6-8 minuter och ta upp dem.",
    "skala rotsellerin, skär den i tärningar och koka den i spadet i 8-10 minuter, tills den är mjuk.",
    "red av spadet med det mesta av mjölet utrört i lite kallt vatten, tillsätt två tredjedelar av margarinet och värm frikadellerna i såsen. smaka av.",
    "gör currysåsen: fräs resten av margarinet med currypulvret i ca 3 minuter. tillsätt den hackade löken och det rivna äpplet och fräs dem tillsammans i ytterligare 3 minuter.",
    "strö i resten av mjölet, tillsätt buljongen och låt såsen koka i 5 minuter. sila den och red av med grädden precis före servering.",
    "häll currysåsen över frikadellerna och rotsellerin och servera."
   ]
  }
 },
 "sources": [
  {
   "name": "Wikibooks Kokboken",
   "title": "Recept/Frikadeller i currysås",
   "url": "https://sv.wikibooks.org/wiki/Kokboken/Recept/Frikadeller_i_currys%C3%A5s",
   "pageId": 3020,
   "revisionId": 56383,
   "revisionUrl": "https://sv.wikibooks.org/w/index.php?oldid=56383",
   "historyUrl": "https://sv.wikibooks.org/w/index.php?curid=3020&action=history",
   "authors": "Wikibooks-bidragsgivare (Wikibooks contributors)",
   "license": "CC BY-SA 4.0",
   "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
   "retrievedAt": "2026-10-25"
  }
 ]
}