Anglo-Indian Pork Meatball Curry
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.
Servings 6 People
Calories 343kcal
Cost Rs 350
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
Serving: 150g | Calories: 343kcal | Carbohydrates: 13.4g | Protein: 20.9g | Fat: 24g | Saturated Fat: 12.1g | Cholesterol: 60mg | Sodium: 710mg | Fiber: 3.5g | Sugar: 5.2g
