Meatball Curry In Coconut Milk

This meatball curry is my take on the coconut milk curries that I used to have growing up. I remember my aunt’s (mother’s sisters) making these. As kids, we used to love meatballs (we still do) and there was something playful to break into a meatball, mix the curry with the rice and then slurp in the goodness.

Preparation Time : 25 minutes
Cooking Time : 20 minutes
Portion : 4 portions
Ingredients:
Beef Mince 600 grams
Breadcrumbs ¼ cup
Egg 2 nos.
Coriander Leaves (finely chopped – for the meatballs) 4 tablespoons
Ghee 5 tablespoons
Tomato Puree 400 grams
Coconut Milk 200 mls
Garlic (finely chopped) 10 cloves
Garam Masala Powder 5 teaspoons
Onion (Finely Chopped) ¾ cup
Curry Leaves 2 sprigs
Coriander Stem & Root (Finely Chopped) 2 tablespoons
Cumin Seeds 1½ teaspoon
Ginger (Grated) 1 inch * 1 inch piece
Red Chilli Powder 1 tablespoon
Black Mustard Seeds 1 teaspoon
Turmeric Powder 1 teaspoon
Coriander Leaves (for garnish – finely chopped) 4 tablespoons
Freshly Crushed Black Peppercorns To taste
Salt To taste
 

Preparation Method:

1.           In a big bowl, add quarter of the garlic, breadcrumbs, eggs, coriander leaves, 2 teaspoons garam masala and season with salt and pepper. Mix well and form into tablespoon-sized balls. Keep aside on a tray in the refrigerator

2.          Heat 1 tablespoon of ghee in a saucepan over medium heat. Add the cumin and mustard seeds. Allow it to splutter. Add the curry leaves and onions. Sauté till the onions are translucent. Add the ginger, chopped coriander root and stem; and the remaining garlic. Sauté for a minute. Add the red chilli powder, the remaining garam masala and cook for a minute. Add the tomato puree and add ½ cup water. Bring to a simmer

3.          While the gravy is simmering, heat the remaining ghee in a frying pan over medium heat. When hot, fry the meatballs in batches till the outside is seared. Remove and keep aside

4.         Reduce the heat of the gravy to low, add the meatballs to the gravy and cook for 5 minutes. Gently stir in the coconut milk (reserving 2 tablespoons for garnish). Cover the saucepan and cook for another 5 minutes (till the meatballs are cooked through)

5.          Switch off the gas, garnish with chopped coriander leaves and drizzle over the remaining coconut milk

6.         Serve hot.

Observations:
·         To spice up the curry, add more red chilli powder.
Suggested Accompaniments:
·            Steamed Rice.
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