Mangalorean Meat Ball Curry
Prep time: 30 mins | Cook time: 20 mins | Serves 4
You Need:
- 1/2 kg minced meat (beef or mutton)
- 1/4 kg potatoes
- 1 medium sized onion finely chopped (for the mince balls)
- 1 medium sized onion finely sliced (for the seasoning)
- 2 tbsp ghee
- salt to taste
For the masala
- 1 medium sized onion
- 3/4th cup grated coconut
- 7-8 dry red chillies
- 2 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 4 flakes of garlic with skin
- 5 peppercorns
- 1 marble size ball of tamarind
For the coconut milk:
- 1-1/4 packed cups of grated coconut (or about 1/2 a large coconut)
Method:
1. Wash and drain the mince on a fine slotted colander (unless it is freshly made/home made you may need to wash it). Wash and pressure cook the potatoes (with skin) with a little salt, peel and cut into medium size cubes.
2. Extract thick and thin coconut milk from the 1-1/4 cups coconut and keep aside.
3. Heat a tawa/skillet and dry roast the grated coconut, onion, red chillies, coriander & cumin seeds, garlic and peppercorns one by one. Grind all these together with the tamarind to a fine paste using a little water or thin coconut milk.
4. Transfer the minced meat into a large flat bowl, add the finely chopped onion, about 2 tbsp ground masala, salt to taste and mix well. Make lime sized balls out of this mixture and keep aside.
5. Heat ghee/oil in a large pan and fry the sliced onion till golden brown. Add the ground masala and fry on a slow flame till the ghee separates from it. Add the reserved masala water, thin coconut milk, salt to taste and bring it to a boil.
6. Add the minced meal balls and simmer for about 15 minutes (if the meat is tender) or longer till the meat balls are cooked. Add the cooked potatoes, thick coconut milk and give it one boil and turn off the flame.
7. Serve hot with rice or chapathis.
Priya says
My hubby loved meatballs as anything, usually i make curries with coconut and meatballs,yours sounds prefect for me.
Gauri says
I love mangalorean curries, been ages since I had some.. with meatballs it must be a huge hit!
Sara Rasquinha says
Tried this for dinner last night and it turned out great.
Shireen Sequeira says
Thanks for trying Sara! So glad you liked it!!
Preeti D'Souza says
Looks very appetizing, I'm going to try this recipe with turkey mince & hopefully it will turn out as good as yours!! Thanks for sharing your recipes…i no longer have to sift through the recipe books for something different…you made it so much easier for us by doing the research. Kudos to you!!
Shireen Sequeira says
@ Preeti: Thanks so much for all the lovely compliments!! I am so humbled by them! I hope the curry turned out good with the turkey mince! Do let me know 🙂
Tina Castelino says
hey, i love your recipes. i tried your chicken green masala and cauliflower sukkha today and it was a hit at the dinner table.
so i'm just looking through some of your recipes to continue trying every other day. came across this and thought i'd let u know that even anglo-indians have this ball curry which is, i think, pretty much the same recipe but they have it with coconut rice and devil's churtney!! it's a yum combination so thought i'd let u know.
Sheetal Kamat says
when are u supposed to add the tamarind
Shireen Sequeira says
@ Sheetal: The tamarind is part of the masala to be ground. I will update it in the method. Thanks for pointing it out
JBD says
Hi Shireen – what's the trick for the meat balls to remain firm without disintegrating? I'm afraid of that. I'd love to make a meatball curry — Joyce
Shireen says
@ Joyce: Well, the mince mixture should be moist enough to let you shape them into meatballs, after that and for this recipe you will be adding to the curry and they will hold shape. Make sure that you don't press them too tight while preparing the meatballs or else they will turn chewy.
Jessica says
Hi Shireen, can the coconut milk be excluded or can it be replaced with something else?
Shireen Sequeira says
Hi Jessica,
Sure, you can skip the coconut milk altogether. It adds a nice flavour though. If you won’t be using it, please consider reducing the spice as the curry may turn out too spicy as coconut milk helps tone it down and balance it.
Maria. K says
Hi… just wanted to know before trying whether there is some sort of Garam masala- powder or whole to be added. Pl reply , thanks
Shireen Sequeira says
Hi Maria,
I have not added any but you can add it if you prefer