Kerala Meatball Curry Recipe
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Minced meat balls simmered in a coconut-tamarind gravy and tempered with mustard seeds and chillies.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings2
- Easy
Ingredients of Kerala Meatball Curry
- For meat balls:
- Mix these ingredients to make small balls out of it
- 250 gm minced meat (keema)
- 1 tsp ginger-garlic paste
- Salt - to taste
- Back pepper - to taste
- For gravy:
- 1 cup grated coconut
- 3 Tbsp coriander seeds
- 4-5 dry red chillies
- 2 tsp chopped garlic
- 1 cup chopped onion - roasted brown and ground to a paste with a little water
- 2 Tbsp coconut oil
- 1 tsp fenugreek seeds
- 1 tsp finely chopped ginger
- 5-6 curry leaves
- 1 cup finely sliced onion
- 20 gm tamarind paste
- Salt - to taste
- For Tempering:
- 1 Tbsp coconut oil
- 1 tsp mustard seeds
- 1 cup chopped onions
- Red chillies - chopped
How to Make Kerala Meatball Curry
1.
Shape the meat mixture into walnut sized balls and refrigerate for an hour.
2.
Heat oil in a pan and add fenugreek seeds.
3.
Add ginger, curry leaves and onions and saute till onions are brown.
4.
Add the ground paste and saute till fat separates.
5.
Add one cup water, bring to a boil and add meat balls.
6.
Bring to a boil then lower the heat and simmer till meat balls are cooked.
7.
Add tamarind and salt. Mix well.
8.
Heat oil for tempering, add mustard seeds onion and red chillies.
9.
Saute till they look fried and pour into the meat ball mixture and serve hot.