The meatball curry is my sister in laws creation. She adapted it from traditional Goan (Indian) preparation methods and made the Indian beef kofta curry even more delicious with a few tweaks. Instead of frying the meatballs, the meatballs are poached in the curry. Easy to prepare and so utterly delicious! See serving suggestions further below.
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).
Notes
1. You can use half beef and the other half pork mince. This results in amazing meatballs. 2. Please only use A-grade meat quality 3. You may skip the curry leaves, but keep in mind the curry leaves give the curry the extra amazing flavors. 4. For the Curry, you can also use the basic ready-made freezer friendly paste (recipe here). This will shorten your prep and cooking time all the more.