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 makes 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.
Meatball curry Variations
Are pork meatballs mandatory? Well, it is park 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 or mutton meatballs, or beef meatballs. Though I prefer different gravy types for the mentioned meatballs. I will for sure share those recipes soon.
Homemade meatballs or store-bought to make 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 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 those in the refrigerator for 7 days.Print
Subtle Pork Meatball Curry loaded with the flavor of coconut and Indian spices. An easy-to-make comforting recipe and it goes amazingly with choice of rice, kedgeree, or Pilaf and also with freshly baked bread.
To make Meatballs
- 500g lean pork mincemeat
- 2 Bread slices
- 1 Egg
- 1 Onion (chopped)
- 3 cloves of Garlic
- ¼ Tsp. Ginger Julienne
- 1 Tbsp. chopped Green Chilli
- 1 Tsp. Black Pepper (ground)
- ¼ Tsp. Garam Masala
- 1 Tsp. Salt
- ½ Tbsp. Lemon Juice
- 100ml Vegetable Oil for Frying the meatballs (once fried the 2 Tbsp. 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 Tbsp. Ginger Paste
- 1 Tbsp. Ginger Paste
- ½ Tbsp. Green Chilli Paste
- 1 Tbsp. Madras Curry Powder
- ½ Tsp. Red Chili Powder
- ½ Tsp. Turmeric Powder
- ½ Tsp. Garam Masala Powder
- 1 Tsp. Salt or to taste
- 1 Tsp. Sugar
- 1 Tbsp. Lemon Juice
- Take the mincemeat in a bowl. It should be in the room temperature.
- Now add one chopped onion, crushed garlic, Giger 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 breads.
- 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 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 Tbsp. 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 Tbsp. oil from the pan which was used for frying the meatballs).
- Sprinkle the red chilli powder and turmeric powder to the oil and mix thoroughly.
- Now add the onion and fry those till 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 oil comes from the side of the mixture.
- Now mix the Madras Curry Powder with 1 Tbsp. 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 started boiling, add the meatballs and cook for 20 minutes on the low flame.
- You should check the curry and if needed add water.
- At this point add 1 Tbsp. Lemon juice to it.
- Once properly cooked, add remaining coconut milk and also the garam masala and give it a light mix.
- You can add some cilantro as well.
- 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 seed, curry leaves, star anise, Mustard seed and cinnamon and make a powder after dry roasting those.
- Prep Time: 30min
- Cook Time: 45min
- Category: Side Dish
- Method: Cooking
- Cuisine: Anglo-Indian
- Serving Size: 150g
- Calories: 343
- Sugar: 5.2g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 12.1g
- Carbohydrates: 13.4g
- Fiber: 3.5g
- Protein: 20.9g
- Cholesterol: 60mg
Keywords: Pork Meatball curry recipe, Anglo-Indian meatball curry, Meatball recipe, debjanir rannaghar
Have you tried the easy Pork Meatball Curry recipe from Debjanir Rannaghar!
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