Mangalorean Meat Ball Curry
Prep time: 30 mins | Cook time: 20 mins | Serves 4
- 1/2 kg minced meat (beef or mutton)
- 1/4 kg potatoes
- 1 medium sized onion finely chopped (for the mince balls)
- 1 medium sized onion finely sliced (for the seasoning)
- 2 tbsp ghee
- salt to taste
For the masala
- 1 medium sized onion
- 3/4th cup grated coconut
- 7-8 dry red chillies
- 2 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 4 flakes of garlic with skin
- 5 peppercorns
- 1 marble size ball of tamarind
For the coconut milk:
- 1-1/4 packed cups of grated coconut (or about 1/2 a large coconut)
1. Wash and drain the mince on a fine slotted colander (unless it is freshly made/home made you may need to wash it). Wash and pressure cook the potatoes (with skin) with a little salt, peel and cut into medium size cubes.
2. Extract thick and thin coconut milk from the 1-1/4 cups coconut and keep aside.
3. Heat a tawa/skillet and dry roast the grated coconut, onion, red chillies, coriander & cumin seeds, garlic and peppercorns one by one. Grind all these together with the tamarind to a fine paste using a little water or thin coconut milk.
4. Transfer the minced meat into a large flat bowl, add the finely chopped onion, about 2 tbsp ground masala, salt to taste and mix well. Make lime sized balls out of this mixture and keep aside.
5. Heat ghee/oil in a large pan and fry the sliced onion till golden brown. Add the ground masala and fry on a slow flame till the ghee separates from it. Add the reserved masala water, thin coconut milk, salt to taste and bring it to a boil.
6. Add the minced meal balls and simmer for about 15 minutes (if the meat is tender) or longer till the meat balls are cooked. Add the cooked potatoes, thick coconut milk and give it one boil and turn off the flame.
7. Serve hot with rice or chapathis.