Description
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.
Ingredients
Units
Scale
To make Meatballs
- 500g lean pork mincemeat
- 2 Bread slices
- 1 Egg
- 1 Onion (chopped)
- 3 cloves of Garlic
- 1/4 Tsp. Ginger Julienne
- 1 Tbsp. chopped Green Chilli
- 1 Tsp. Black Pepper (ground)
- 1/4 Tsp. Garam Masala
- 1 Tsp. Salt
- 1/2 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
- 1/2 Tbsp. Green Chilli Paste
- 1 Tbsp. Madras Curry Powder
- 1/2 Tsp. Red Chili Powder
- 1/2 Tsp. Turmeric Powder
- 1/2 Tsp. Garam Masala Powder
- 1 Tsp. Salt or to taste
- 1 Tsp. Sugar
- 1 Tbsp. Lemon Juice
Instructions
Meatball recipe
- 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 2/3 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.
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 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
Nutrition
- 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