Coconut Meatball Curry has its origin in the Thai cuisine and the Caribbean. Today it is generally a global blend enjoyed all over the world.

In India it is called kofta curry and embraces different spice, savory depth and creaminess. This particular curry will bring a juicy and hearty meal. Spices used bring up warmth and aroma, while the tomato brings the tanginess.

Coconut Meatball Curry is a comfort meal that is soothing, satisfying and not to mention, spicy and creamy. It is very flavorful yet balanced in taste, working well with beef, chicken or lamb.

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Ingredients For Making Coconut Meatball Curry

• 350 g ground beef
• 2 large onions finely chopped
• 3 garlic cloves crushed
• 2 cm ginger crushed
• 3 tbsp. breadcrumbs
• 1 egg
• 2 tsp. coriander powder
• 2 tsp. cumin powder
• 1 tsp, cayenne pepper
• 1 tsp. salt or as needed
• 1 tbsp. cooking oil

For The Curry Sauce

• 1 onion finely chopped
• 2 cloves of garlic crushed
• 1 cm ginger crushed
• 2 tbsp. beef masala powder
• 1 tsp. turmeric powder
• 300 ml coconut milk
• 1/2 cup tomato puree
• 1/2 tsp. salt
• 1 small bunch cilantro for garnishing
• 1 tbsp. cooking oil

How To Make Coconut Meatball Curry

1. Take a mixing bowl and add the beef, onions, garlic, ginger, cumin powder, coriander powder, cayenne pepper, salt, egg and breadcrumbs and mix together until well combined.
2. Shape the meat mixture into small balls the size of a golf ball.
3. Put a sauce pan on medium heat, add 1 tablespoon of the cooking oil, add the meat balls one by one and brown the meatball on all sides until they are golden brown in color and then remove from heat.
4. Using the same sauce pan, add 1 tablespoon of the cooking oil, add the onions and sauté them for for about 4 minutes, then add the garlic and ginger, cook until they are fragrant.
5. Add the beef masala and turmeric powder, stirring for about 1 minute to release the aromas.
6. Add the coconut milk and tomato puree, string continuously and then bring to a gentle simmer.
7. Return the meatballs to the pan and simmer for 20 to 25 minutes or until the meatballs are thoroughly cooked and the sauce has thickened.
8. Serve while still hot garnished with chopped cilantro with a side dish of rice, naan, mushed potatoes or chapati.