Meatball Curry

Aarti Sequeira

Recipe courtesy Aarti Sequeira

Show: Aarti PartyEpisode: Mumbai-Italiano

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 45 Reviews
Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
4 servings
Level:
Easy
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Ingredients

Meatballs:

  • 1 pound ground beef
  • 1 green serrano chile, minced
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons minced fresh cilantro
  • Kosher salt

Curry:

  • 3 tablespoons coconut oil or canola oil
  • 1/2 teaspoon brown or black mustard seeds
  • 4 shallots, thinly sliced (about 1 cup)
  • 5 cloves garlic, minced
  • 1 (1-inch piece) ginger, peeled and minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 medium tomatoes, finely diced
  • 1 (14-ounce can) full-fat coconut milk
  • Kosher salt
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons lime juice (about half a lime)
  • Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti

Directions

For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs

For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.

When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.

Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.

To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

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Newest Ratings and Reviews

Read all 45 reviews

  • on April 04, 2012

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    This recipe is absolutely to die for. It is such a hit in our household. The ONLY thing I do not do is add the water. It is already watery enough with the coconut milk and the tomatoes being cooked into it you don't need it. I also do more cayenne pepper because i like it spicy. Other than that I follow this recipe to the last ingredient. I just need to learn how to mince all that stuff faster, takes me a while for the prep work.

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  • on February 19, 2012

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    These very GREAT! Everyone loved them. Easy to make and served with rice and grilled asperages.

    people found this review Helpful.
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  • on February 17, 2012

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    I made this with a Bobby Flay recipe for basmati rice with peas, but I used mixed vegetables instead.. I used about a cup and a half or two cups of crushed tomatoes instead of dicing tomatoes, and didn't add any water. Turned out great.

    people found this review Helpful.
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