Who can resist a flavorfull goan meatball curry? Especially if the so called sauce or gravy is a bright orange goan curry stuffed with comforting spices and a multitude of happy taste makers. My vegetarian friends won’t be that excited about this one, however I have been working on a veg soya version, which is still in development work but coming up soon.
Today it’s going to be this goan meatball curry, an Indian meat kofta dish. Goans call it their comfort food and cook it frequently at home. My sister in law is the expert around here in making the best meatball curries. The moment she prepares the dish in the kitchen, my stomach starts to growl. The aroma fills the whole house and neighborhood, teasing and taking over common sense, so that I end up waiting to dig in.
I have tried meatball curries in different goan homes but I never fancied it that much. My sister in law’s recipe is for sure the best – yes, in fact it’s addictive and satisfies your meat and spice needs – and we are lucky, she gladly shared her recipe with us.
The goan meatball curry recipe is straight forward and simple, combine all the meatball ingredients and then prepare the curry step by step. I decided early on in my recipe to add the meatball curries after having cooked the curry, simply because I did not want to overcook the meatballs, which would otherwise turn out dry.
I like my beef mince smooth without strange alien to me meat pieces, it needs to go through the meat grinder two times at least. My mince needs to be clean, hygienically handled and deep red, before I use it in my cooking. Then only I can be confident and at peace while preparing my food.
After all, fresh quality meat or food produce in general is essential, especially if you are looking to prepare outstanding food. It’s important to treat yourself well, good food makes one happy and if it’s the right food it will help your health as well. You can see, smell and taste the freshness of produce, use your senses, try to take your time in picking the food you are about to buy in the market. If you don’t care, who else will?
This Goan meatball curry recipe is a filling and comforting weeknight dinner idea. It goes well with rice and chapatti flat bread or Goan Pao bread.
Do you like Indian curries? I may recommend my quick and easy chicken curry, quick and easy mushroom yogurt curry, easy and quick paneer korma, easy potato cauliflower masala, easy butter chicken, as well as a collection of 18 fantastic chicken curry recipes from India.
Goan Meatball Curry Recipe below:
- 300 grams double ground beef Mince (aka special mince)
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Worcestershire sauce
- ½ Teaspoon Turmeric powder
- 1 Teaspoon Ginger Garlic paste
- ½ Teaspoon white wine Vinegar
- 1 Tablespoon Bread crumbs
- ½ Egg
- 1 medium Onion
- 1 Tomato
- 1 fresh green Chili
- 1 Tablespoon Olive Oil
- 8 medium sized fresh Curry leafs or dried if fresh is not available
- 1 Teaspoon dark Mustard Seeds
- ½ Teaspoon red Chili powder
- 1 Tablespoon Ginger Garlic paste
- ½ Teaspoon Turmeric powder (aka Curcuma)
- 1 Teaspoon Coriander seed powder
- 1 Teaspoon Cumin powder
- 3 Tablespoon Tomato Paste
- 400 milliliter Coconut milk
- Pinch Salt
- Pinch Pepper
- Fresh Coriander (Cilantro) or Culandro for garnish (optional)
- For the Meatballs, combine all meatball ingredients listed. Use only ½ of an egg because otherwise the texture of the mass turns very wet and that amount is more than enough to make it stick together. Mix the whole content to a smooth mass. Keep aside and let rest for some time.
- Next, slice your clean onion and dice your tomato, slice your fresh green chili lengthwise. Heat up the olive oil in a pan and stir fry the mustard seeds and fresh curry leafs until you smell the aroma of the 2 ingredients. Careful, the mustard seeds will pop and jump! Continue to add in the onion and stir fry until soft and translucent.
- Then add the diced Tomatoes and stir fry for another 2 minutes until soft, then add the fresh green chilli, red chilli powder, ginger garlic paste, turmeric powder, coriander powder and cumin powder. Stir fry for a minute, and then add the tomato paste and coconut milk. Season with Salt and Pepper. Mix and let simmer covered for 5-7 minutes.
- The Curry will have changed into a gorgeous bright orange. Now form your meatballs by pressing and turning them into round balls and place them into the curry. Let cook for 2 minutes and turn the meatballs in the curry so that they get equally cooked. Cover with a lid and simmer for another 3 minutes before removing the curry from the heat.
- Garnish with freshly chopped Coriander (which I left out this time on the pictures).
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