Kerala Meatball Curry Recipe

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Kerala Meatball Curry
  • Chef: Sushma Sinha
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Minced meat balls simmered in a coconut-tamarind gravy and tempered with mustard seeds and chillies.

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.