Meatball curry recipe: Kerala style easy meatball curry or kofta curry is a popular Syrian Christian dish, made mostly during the festival seasons; Christmas and Easter. Minced meatballs are simmered in coconut milk-tomato gravy; which gives its unique taste and flavor.

I know, most of you will thick making meatballs are trouble some; but I am showing you how easily with minimal oil you can make them. Most recipes on the internet calls for the meatballs to be lightly fried which is not done here in my recipe.

This meatball curry is again passed down from my late grandmother and she used to make it during Christmas or on some special occasions. As a child, when amma makes meatball curry; we knew Christmas is coming or some important person is visiting us. I used to have fun helping amma rolling the balls tightly.

When I had some guests for dinner; I thought of making ammas meatball curry and was so happy to see their satisfied faces. I am sure, you will also make someone happy with this easy meatball curry.

Step by step pictures:
Serves: 4

Note: Use fat-less beef or mutton. After washing the meat put it in a strainer, and squeeze tightly to remove excess water before putting in the processor. If there is water or fat then the meatballs will break and we may need some bind it with flour or breadcrumb.

Add 1/2 onion, 3 green chilies, 7 garlic cloves, 1/4 inch ginger, 1 sprig curry leaves, salt, and chopped meat into the food processor. Process till everything is nicely minced.

Simply roll into small balls (tightly). There was about 20-22 balls, place them gently into a pressure cooker. Add 3 cloves, 1/4 inch cinammon, and 3 cardamon. If you have water remaining from squeezing the meatballs, you can add them to the cooker or else, add 3 tbsp water

Close the cooker and cook for 20 min (after the 1st whistle simmer for 20 mins).

Once you open the cooker it will look like this, (some water is there), let the meatballs cool by itself. Lets make the gravy. Heat an iron skillet or kadai with 2 1/2 tbsp of coconut oil and add in 3 cloves, 3 cardamon, 5 peppercorns, and 1/4 inch cinnamon. Add in the sliced onion, ginger, and garlic. Let it fry nicely till light brown.

Once the onions are lightly browned add in 1 tsp Kashmiri chilli powder,  2 tsp coriander powder, 1/2 tsp organic turmeric, and 1 tsp garam masala, mix lightly keeping the flame on low, so that it does not change colour and the raw flavor diminishes. Add in the pureed tomato.

Mix well on low heat until everything is incorporated and oil starts to come out. Add in coconut milk (3-4 tbsp coconut milk powder mixed in 1 1/2 cups water).

Allow the gravy to come to a boil and then simmer, add in the meatballs carefully and if there is any residue water add that too. Once the gravy starts to thick (about 3-5 mins) add in 1/2 tsp pepper powder and 1 sprig curry leaves. Serve hot.

This is best served with:
Kerala Appam
Kallappam
Chappathi/Roti
Idiyappam

Meatball Curry Recipe - How To Make Indian Meatball Curry

PREP TIME: 10 mins    |  COOK TIME: 35 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Beef or Mutton: 500 gms, chopped (I used beef)
• Onion: 2, sliced
• Tomatoes: 2, pureed
• Ginger: 1 inch, chopped
• Garlic: 1/2 pod, sliced
• Kashmiri Chilli Powder: 1 tsp
• Coriander Powder: 2 tsp
• Garam Masala: 1 tsp
• Organic Turmeric: 1/2 tsp
• Pepper Powder: 1/2 tsp
• Coconut Milk Powder: 3-4 tbsp
• Water: 1 1/2 cups
• Coconut Oil: 2 1/2 tbsp
• Cloves: 3
• Cardamon: 3
• Peppercorns: 3 or 4
• Curry Leaves: 1 Sprig
• FOR THE MEATBALLS
• Onion: 1/2
• Green Chilies: 3
• Garlic: 7 cloves
• Ginger: 1/4 inch
• Curry Leaves: 1 sprig
• Salt: 1/2 tsp
• TO ADD IN COOKER:
• Water: 3 tbsp
• Peppercorns: 3
• Cinnamon: 1/4 inch
• Cardamon: 3
• Cloves: 3

  METHOD:

1. Add 1/2 onion, 3 green chilies, 7 garlic cloves, 1/4 inch ginger, 1 sprig curry leaves, salt, and chopped meat into the food processor. Process till everything is nicely minced.
2. Simply roll into small balls (tightly). There was about 20-22 balls, place them gently into a pressure cooker. Add 3 cloves, 1/4 inch cinammon, and 3 cardamon. If you have water remaining from squeezing the meatballs, you can add them to the cooker or else, add 3 tbsp water
3. Close the cooker and cook for 20 min (after the 1st whistle simmer for 20 mins).
4. Open the cooker and allow the meatballs cool by itself. Lets make the gravy. Heat an iron skillet or kadai with 2 1/2 tbsp of coconut oil and add in 3 cloves, 3 cardamon, 5 peppercorns, and 1/4 inch cinnamon. Add in the sliced onion, ginger, and garlic. Let it fry nicely till light brown.
5. Once the onions are lightly browned add in 1 tsp Kashmiri chilli powder, 2 tsp coriander powder, 1/2 tsp organic turmeric, and 1 tsp garam masala, mix lightly keeping the flame on low, so that it does not change colour and the raw flavor diminishes. Add in the pureed tomato.
6. Mix well on low heat until everything is incorporated and oil starts to come out. Add in coconut milk (3-4 tbsp coconut milk powder mixed in 1 1/2 cups water).
7. Allow the gravy to come to a boil and then simmer, add in the meatballs carefully and if there is any residue water add that too. Once the gravy starts to thick (about 3-5 mins) add in 1/2 tsp pepper powder and 1 sprig curry leaves. Serve hot.

NOTES

• To make meatballs; you should select fatless meat.
• I did not use any binding agents like cornflour, bread or breadcrumbs to make the meatballs; I just tighly squeezed the meat and than shaped into balls (if there are any residue water; you can add it in the cooker).
• I used as little oil as possible and used readymade coconut milk powder to make the gravy.
• tYou can use fresh coconut milk; but use 2nd milk first, simmer for 5 minutes and then add thick coconut milk.
• In the picture, I chopped the curry leaves to garnish.

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