Spiced Meatball Curry
A rich, fragrant Sri Lankan-style curry featuring beef & veal meatballs simmered in spiced coconut gravy. Meatball curry was a staple for me growing up. It was a cheap meat replacement in Sri Lanka, and it was widely available even in small corner grocery stores near my super suburban neighbourhood. My mom was a working woman and this was one of those quick dishes she would make after a day of work to feed three hungry teenagers. This was usually made with chicken meatballs but you can use any kind of meatballs, or even make your own. I have used beef and veal here. This is my version of it.
Ingredients 22
600 g beef & veal meatballs
coconut oil, for frying
1 cinnamon stick
3 cardamom pods
2 cloves
1⁄4 pandan leaf
2 sprigs curry leaves
1⁄2 onion, large, chopped
4 garlic cloves, chopped
1⁄2 inch knob ginger, chopped
4 green chillies, sliced
1⁄2 tomato, large, diced
1⁄2 tsp turmeric powder
2⁄3 tbsp chili powder
1 tbsp curry powder, roasted
2⁄3 tbsp black pepper
1 piece garcinia (goraka)
1⁄2 cup water
1⁄4 cup coconut milk, thick
salt, to taste
To Serve
cilantro leaves, to garnish
lemon wedges, to serve
coconut milk, to drizzle
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Method 9
Heat 1 tsp coconut oil in a skillet, sear the meatballs for 2 minutes on each side to develop color, then remove and set aside.
In a separate pan, heat 2 tbsp coconut oil over medium heat, then add the , , and . Let them bloom for 20 seconds.
Add the and , sauté for 30 seconds, then add chopped with a small pinch of salt and cook for 5–6 minutes until the onions start to caramelise.
Add chopped and , sauté for 2 minutes.
Add and , followed by , , and . Mix well and sauté for 3 minutes until the spices are well toasted.
Add the seared back into the pan and stir for 2–3 minutes to coat them in the spice mixture.
Add the and , stir well, cover, and cook on medium-low heat for 20–25 minutes, stirring every 5 minutes, until a layer of oil rises to the top.
Add 1/4 cup thick coconut milk, simmer uncovered for 7–8 minutes until the curry thickens and turns glossy.
Garnish with fresh cilantro, a wedge of lime or lemon, and a drizzle of coconut milk. Serve hot with rice.
Nipcooks' tips
Ensure the meatballs aren't overcooked, or they will get too dry.
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Notes
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