24th November 2017

Meat Ball Curry

People of all ages will like the juicy meatballs in the smooth gravy. If you have a small party, everyone will be interested in the balls. You may get praised for the ‘delicious balls’ and get requests to keep the meat ball curry coming. And I’m sure you won’t regret that you made the ‘Bad Word Curry’ !

Serves: 6 Persons

Prep. Time: 20 Mins

Cooking Time: 10 Mins. (active) + 30 Mins. (passive)

For the Meatballs:

  • Fine Meat Mince – 500 gms.
  • Green Chillies (finely chopped) – 2 to 3
  • Corriander Leaves (finely chopped) – ¼ cup
  • Turmeric Powder – ½ tsp.
  • Garam Masala Powder – ½ tsp.
  • Lime Juice – 1 tsp.
  • Egg – 1 (lightly beaten)
  • Salt – ½ tsp. or to taste

For the Gravy:

  • Onions (finely chopped) – 3
  • Tomatoes (pureed) – 4 medium
  • Ginger-Garlic Paste – 1 tbsp.
  • Kashmiri Red Chilly Powder – 3 tsp.
  • Garam Masala Powder – 1 tsp.
  • Turmeric Powder – ½ tsp.
  • Curry Leaves – 6 to 8
  • Thick Coconut Milk – 200 ml.
  • Lime – ½ or to taste
  • Oil – 3 tbsp.
  • Salt – ½ tsp. or to taste

Step 1:     Heat oil in a vessel. Fry the onions till light golden on medium heat. Add the curry leaves and ginger-garlic paste and sauté for 2 minutes till the raw smell disappears. Next add the powdered masalas and fry for a minute. Also, add 2 tbsp. water if the masalas start sticking to the pan.

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Step 2:     Add the tomato puree and cook covered on low heat for 6 to 7 minutes. Stir in between. Add 1 ½ cup water, ½ tsp. salt and let the gravy simmer for 6 to 8 minutes.

Step 3:     While your gravy is simmering, mix all the ingredients for the meat balls and mix well. Make small balls with the mixture. Use adequate pressure so that the mince binds together.

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Step 4:     Uncover the gravy and drop in the balls carefully, one at a time. Cook covered on medium heat for 3 minutes. Reduce the heat to low after 3 minutes and cook covered for 20 minutes.

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Step 5:     Check for salt. Add the coconut milk and cook uncovered for a further 2 minutes.

Squeeze in half a lime and garnish with corriander and serve with hot rice or chappatis.

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