Meat Ball Curry

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(Fried meat balls tossed in a thick coconut milk gravy)


For the meat balls:

Minced Meat – 1/2kg (beef or chicken)

Onions – 1 large (sliced finely)

Ginger – 1 tablespoon (chopped)

Garlic – 1 teaspoon (chopped)

Green chilly – 1 (chopped)

Salt – to taste

Oil – 1/2 a cup

For the gravy:

Onion sliced – 1 medium sized

Potato- 2 (boiled and cubed)

Ginger sliced – 1/2 inch piece

Garlic sliced – 1 pod

Green chillies – 2 (slit lengthwise)

Coconut milk – 1tin

Vinegar – 2 tablespoons

Turmeric powder – 1/4 teaspoon

Pepper powder – 1 teaspoon

Coriander powder – 1 tablespoon

Fennel powder – 1 tablespoon

Cinnamon – 1 piece

Cloves – 3-4

Curry leaves – a hand full

Salt – to taste

Water – as needed

How to:

In a bowl combine the minced meat, chopped ginger, garlic, green chillies, onions and salt.

Knead well and divide into small, lime sized portions.

Add the 1/2 cup oil to a pan and fry the meat balls until golden on all sides.

Remove form pan, drain on a paper towel, and keep aside.


In a mixer grind to a paste, the sliced ginger, garlic,green chilly, turmeric powder, coriander powder, fennel powder, pepper powder, cinnamon, cloves and vinegar,and keep aside.

In a deep pan, add 2 tablespoons oil and sauté the onions. When the onions turn golden brown, add the slit green chillies and the curry leaves and sauté for a while.

Next add the ground masala paste and salt. Sauté on a low flame till the masala is well cooked and the oil separates.

Add the coconut milk to the masala and bring to a boil. You can add a little water if the coconut milk seems too thick.

Add the cubed potatoes and the meat balls and let it simmer for a while.

Remove from flame and serve with rice or bread.