Who can resist a flavorful Goan meatball curry? Especially if the bright orange Goan curry has been enriched with aromatic spices and comforting meatball flavors.
Learn how to make Goan meatball curry from scratch with the step by step instructions further below.
Today it’s going to be this goan meatball curry, an Indian meat kofta dish prepared with beef. 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. Whenever she used to prepare the dish in the kitchen, I would long for this amazing dish!
When I posted this meatball curry for the first time in 2015, my sister in law was still around. However, she got married since then and moved to South Goa, where she is amazing her in laws with this perfect authentic Goan Meatball curry.
I miss the meatball curry coming from her hand, but luckily she did pass on this recipe to me (and I shared it with you) so I ended up making the meatball beef kofta curry frequently.
My mother in law makes a lovely meatball curry too but nothing beats my sister in laws curry. Her husband keeps on telling her that too. 😛
When the meatball curry is prepared, the aroma fills the whole house and neighborhood, teasing and taking over common sense, so that everybody just waits for it to get ready.
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 gave me the permission to shre the goan meatball curry with you.
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How to make Goan Meatball Curry/Indian Beef Kofta Curry?
The Goan meatball curry recipe is straight forward and simple, combine all the meatball ingredients and then prepare the curry step by step.
When my sister in law perfected the recipe, she played around with old and new techniques. She has tried the old way by frying the meatballs first, however the meatballs would end up a bit dry.
So, she developed a recipe, where the meatballs would literally get poached in the spiced curry, so that the beef meatballs retain the shape + remain perfectly moist.
Another important point is the meat quality! Quality beef is not always easily available, even in Goa.
That is something to look out for, and so to find the right supplier who will provide you with qualitative, deep red, superior beef mince, which has been hygienically prepared, is another challenge.
TIP: Mixing Beef and Pork double ground mince, 50/50 results in soft, juicy and better shaped meatballs.
I was told that meat quality is higher in South Goa then in the North, and I agree.
In the Western world we don’t have to worry about these things, however in Austria for example we make it a point to buy meat from the butcher, whom we trust, or meat ready cut and packed with origins in Austria (not Germany or Italy) as I feel meat quality tends to be better in Austria.
Also meat in France is always far superior compared to other European countries. In fact local butchers are still very much present in most villages and they readily cut, wrap, tie and prepare the meat the way the customer needs it
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.
To prepare the Goan, one-pot, meatball curry will take you about 3o minutes all together. 10 minutes to prepare the meatballs and 20 minutes cook time altogether.
The Beef Kofta Curry makes a great lunch meal or I also enjoy it a lot as a weeknight dinner. Remember, you can keep left overs in the fridge, and when reheating, the flavors will be more intense, as it is with all good curries in this world.
Goan Meatball Curry Recipe below:
- 300 grams double ground beef Mince (aka special mince) or 10.6 oz or 1⅓ cup
- 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 Breadcrumbs
- 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 or 13.5 fl oz or 1 5/7 cup
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- Fresh Coriander (Cilantro) as 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 until you get to the poaching of the meatballs.
- Next, slice your clean onion and dice your tomato, slice your fresh green chili lengthwise. Heat up the olive oil in a pan and temper/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 chili, red chili 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. stir frequently and make sure the curry doesn't over cook as too much heating might cause curdling of the coconut milk
- 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.
- Serve hot and garnish with freshly chopped Coriander (which I left out this time on the pictures).
Serve the Goan Meatball Curry with:
Dear Reader, what’s the meat quality like where ever you live?
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