Saturday, September 24, 2016

Goan inspired Minced Meat Ball Curry


Goan food falls into the rich tradition of the Konkan coast, happily complicated and enriched over the years by two very different invasions: first the colonial Portuguese and then the hippies. For all that, it’s not one blended cuisine: Konkan Hindu and Goan Catholic have their distinct dishes, the former typified by the heavy use of coconut and fish, the latter by vinegar, pork and beef
Today i am here with a special goan style meat ball curry which i learnt from my friend Leena Fernandis who is from goa itself a passionate cook and a lovely human being ...<3

Try this juicy meat balls cooked in a coconut milk based Goan curry and let the magic of Goan food take over...


For the Meatballs:
  1. 1/2 kg Minced meat (mutton or beef or pork)
  2. ½ Teaspoon Pepper
  3. 2 tsp red chilly paste or powder 
  4. 1 Teaspoon Garam masala
  5. ½ Teaspoon Turmeric powder
  6.  2 Green chillies chopped
  7. 1 Teaspoon Ginger Garlic paste
  8. ½ Teaspoon/ goan coconut vinegar or white wine Vinegar
  9.  3 slices of Bread
  10. 1 tablespoon maida
  11. 1 egg white

For the Curry paste

  1. 5-6 kashmiri red chillies 
  2. 1 onion
  3.  2 Tomato
  4. 1 Tablespoon Ginger Garlic paste
  5. ½ Teaspoon Turmeric powder 
  6. 1 Teaspoon Coriander seed
  7. 1 Teaspoon Cumin
  8.  2 sticks  cinnamon
  9. 5-6 cloves
  10. 5-6 black pepper
for the main curry:
  • 1 medium Onion
  • 1 fresh green Chilly
  • 2 cups Coconut milk
  • Pinch Salt
  • Fresh Coriander leaves or mint for garnish (optional)


For the minced  meatballs,:
  •  Combine all meatball ingredients listed. Use only  egg white because otherwise the texture of the mass turns very wet and that amount is more than enough to make it stick together. Mix the whole content to a smooth paste in a blender. Keep aside and let rest for some time.
 For the masala paste:
  • Heat the oil in a pan and add in cinnamon,cloves onion and stir fry until soft and translucent.Then add the diced Tomatoes and stir fry for another 2 minutes until soft, then add the red chilli , ginger garlic paste, turmeric powder, coriander seeds,pepper and cumin. Stir fry for a minute,cool and grind to smooth paste.
For the main curry:
  • Heat oil in a pan add onions and fry for couple of minutes till translucent.
  • and then add the ground paste and season with Salt. Mix and let simmer covered for 5-7 minutes. 
  •  Now add coconut milk,the Curry will have changed into a gorgeous bright orange. Now form your meatballs by pressing and turning them into round balls and place them into the curry. Let cook for 10 minutes and turn the meatballs in the curry so that they get equally cooked. Cover with a lid and simmer for another 3 minutes before removing the curry from the heat.
  • Garnish with freshly chopped Coriander (which I left out this time on the pictures).

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