#A hearty soup which is perfect for heating up a cold winter night.#
Mix together meatball ingredients, and form into small balls about the size of walnuts.
Heat wok, add oil and, when hot, fry meatballs. When browned well all over, remove with a slotted spoon, and drain on paper towels.
Carefully drain oil from wok. Add 1 tsp of oil, and fry spices for the broth for 30 seconds.
Add onion, curry leaves, and garlic, and cook together for 3 minutes.
Meanwhile, strain coconut in a sieve, press out as much liquid as possible, and discard the pulp.
Add water and coconut milk to the wok and simmer together for 5 minutes.
Adjust seasoning. Strain soup and return to wok. Add meatballs and simmer a further 5 minutes. Serve hot.