Subtle Pork Meatball Curry loaded with the flavor of coconut and Indian spices. An easy-to-make comforting recipe and it goes amazingly with a choice of rice, kedgeree, or Pilaf and also with freshly baked bread.
Pork Meatball Curry is a family favorite. I learned this Anglo-Indian meatball curry recipe long back in 2012-13. We used to stay in Delhi at that time. I remember having this all thanks to a friend. Once I had this, the next thing I remember was asking for the recipe. Soft, succulent pork meatballs cooked in a light coconut-based gravy. The curry is loaded with amazing flavor. The flavoring used was Madras Curry Powder, I was told.
Since then, I have been cooking this Pork Meatball Curry at home. I have, however, modified the recipe based on my preference a bit. Amazingly flavorful Pork Meatballs with their crispy outer layer and not overly cooked inside along with a coconut-based gravy make this a perfect companion for Kedgeree or Beresta Pulao. If not anything, you can serve it with freshly baked bread as well. I prefer to cook it with my favorite Madras Curry Powder. It is a never-failed recipe and I think I should document it.
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Meatball curry Variations
Are pork meatballs mandatory to make the perfect meatball curry? Well, it is pork meatball curry. Needless to say, I prefer it just the way it is. However, if you do not eat pork, you can make chicken meatballs mutton meatballs, or beef meatballs. However, I prefer different gravy types for the mentioned meatballs. I will for sure share those recipes soon.
Homemade meatballs or store-bought to make the perfect pork meatball curry?
I always prefer to make meatballs at home. I procure fresh mincemeat and make those. The process of making the meatballs aka pork Koftas is comforting. By the way, should I call those Koftas? Why not? I use selected spices to make the dough. Good quality pork needs nothing but a few spices. I even use freshly extracted coconut milk to cook it. It enriches the flavor. If Madras Curry powder is not available, you can use Indian Curry Powder as well. This is easily available at stores.
Storing the meatballs
I mostly make those beforehand and fry them just before cooking the curry. I use the pork meatballs to make sandwiches as well. You for sure can use store-bought meatballs. If you are making those at home, you can store them in the refrigerator for 7 days.
Recipe Card
Anglo-Indian Pork Meatball Curry
Ingredients
To make Meatballs
- 500 g Pork mincemeat lean
- 2 Bread slices
- 1 Egg
- 1 Onion chopped
- 3 clove Garlic
- ¼ teaspoon Ginger Julienne
- 1 tablespoon Green Chilli chopped
- 1 teaspoon Black Pepper ground
- ¼ teaspoon Garam Masala
- 1 teaspoon Salt
- ½ tablespoon Lemon Juice
- 100 ml Vegetable Oil For frying the meatballs, once fried, 2 tablespoon of the oil from the pan will be used in cooking
To make the Pork Meatball Curry
- 1 Cup Coconut Milk
- 2 Onion
- 1 Tomato
- 1 tablespoon Ginger Paste
- 1 tablespoon Ginger Paste
- ½ tablespoon Green Chilli Paste
- 1 tablespoon Madras Curry Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Salt or to taste
- 1 teaspoon Sugar
- 1 tablespoon Lemon Juice
Instructions
Meatball recipe
- Take the pork mince in a bowl. It should be at room temperature.
- Now add one chopped onion, crushed garlic, Ginger Julienne, chopped green chilies, Black Pepper powder, Garam masala, and also salt to it.
- Mix everything and add lemon juice as well.
- Now, cut the sides of the bread slices and crumble the bread.
- Add the crumbled soft breads to the mincemeat mixture.
- While mixing, add one Egg as well.
- Make small balls using the mixture.
- You can make the mixture beforehand and keep it in the refrigerator, and make the meatballs while making the curry.
- Now heat oil in a pan and deep-fry the meatballs.
- Keep the flame low while frying.
- At one go, you can fry around 5-6 meatballs, depending on the size of the pan.
- Once done, strain the meatballs from the oil and fry the remaining.
- you can keep fried meatballs in the refrigerator as well.
- We will use 2 tablespoon of oil from the pan to make the curry. I prefer to use a part of the oil used in making the meatballs, as it enhances the flavor of the curry.
To make the meatball Curry
- Finely chop the onions and make a puree of the tomato.
- Now, heat the oil in a pan. (as mentioned, use 2 tablespoon oil from the pan, which was used for frying the meatballs.
- Sprinkle the red chilli powder and turmeric powder into the oil and mix thoroughly.
- Now add the onion and fry those till it changes color.
- Now add Tomato Puree, followed by Ginger paste, garlic paste, and also green chilli paste.
- Mix properly.
- At this point, add salt and sugar and cook till the oil comes from the side of the mixture.
- Now mix the Madras Curry Powder with 1 tablespoon water to make a thick paste.
- Add this thick paste to the pan and mix thoroughly.
- Once mixed, add ⅔ of the coconut milk and mix properly.
- Now add 2 more cups of water and bring the mixture to boil.
- The mixture should have a nice red color.
- Once the mixture starts boiling, add the meatballs and cook for 20 minutes on a low flame.
- You should check the curry and if needed add water.
- At this point, add 1 tablespoon Lemon juice to it.
- Once properly cooked, add the remaining coconut milk and also the garam masala, and give it a light mix.
- You can add some cilantro as well.
Notes
- Do not use toasted bread to make the meatballs.
- Instead of the bread, you can use panco breadcrumbs as well.
- If Madras Curry powder is not available, use a blend of Coriander, cumin, fennel seeds, curry leaves, star anise, mustard seeds, and cinnamon, and make a powder after dry-roasting these ingredients.
Nutrition
Have you tried the easy Pork Meatball Curry recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here on [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Meatball Curry Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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