Saw this delicious curry at Sarah’s Vazhayila blog… made this a couple of time now and we all loved it… the only difference I did was I slightly fried the meat balls in a little oil in my Appakara / Kuzhi paniyarams chatty ….. The original recipe did not ask for frying the meat balls…. I just fried due to the fear of breaking the meat balls while cooking…..This delicious meatball curry goes very well with Palappam, Idiyappam, Chapathi, Puttu or even with bread!
Meatball Curry / Meat Kofta Curry
(Recipe source: Vazhayila)
Minced Meat - 250 gm (chicken, beef, lamb or turkey)
Garlic minced - 2 cloves
Green chili finely chopped - 2
Salt to taste
Cloves - 2
Bay leaves - 1
Star anise - crushed - 1
Onion chopped - 2 medium
Ginger - garlic paste or crushed- 1 tea spoon
Tomato chopped - 1 large
Red chili powder - 1 tea spoon
Coriander powder - 1 tea spoon
Turmeric powder - 1/4 tea spoon
Garam masala - 1/4 tea spoon
Thin coconut milk - 1 cup
Hot Water - 1/2 cup
Salt to taste
- In a bowl combine the minced meat with minced garlic, green chili and salt and mix well. (I used chicken pieces and minced it in my food processor along with garlic and green chillies)
- Knead into a dough and make small balls with it.
- Wet your hands as and when needed so that the meat won’t stick to your hands. (If you wish you can fry the meat balls slightly and keep aside).
- Heat Oil in a pan and add cloves, bay leaves and crushed star anise and fry for 30 seconds.
- Add curry leaves and fry for another 30 seconds.
- Slide in chopped onions and sauté till the color changes to brown.
- Add ginger garlic paste and mix well. Add chopped tomato and sauté till the oil separates.
- Make a paste with chili, coriander and turmeric powder by adding a little water and add to the pan and fry for a minute or two.
- Add 1/2 cup hot water and Bring to boil.
- Add 1 cup thin coconut milk and Sprinkle garam masala, combine well.
- When the gravy is really hot slide in meat balls one by one at a distance.
- It should not be allowed to touch each other, so always use a wide mouthed pan while cooking this.
- Simmer covered for 30-45 minutes. Uncover and simmer till gravy thickens.
- Sprinkle with chopped cilantro.
- Serve warm with Palappam, Idiyappam, Chapathi, Puttu or even with bread!
Sending this over to Kerala Kitchen hosted by Sarah this month, featuring dishes inspired by Kerala :)...
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