Meatball Curry / Kerala Meat Ball Curry
Meatball Curry / Kerala Meat Ball Curry
Meatball Curry is a Syrian Christian delicacy, popular in Central Kerala. It is a great dish to serve your guests, along with Chappathi/ Rotis, Appam, Neer dosa, Naan or Idiyappam. It is also known as Beef Mappas or Meat Kofta curry in Kerala. Kofta means balls made of minced meat or veggies or Paneer together with mild spices and herbs to enhance the taste and flavours.
Mappas curry is a Kerala specialty, and popular versions are Karimeen Mappas, Kadachakka Mappas, Beef Mappas, Vendakka Mappas etc. The coconut milk provides a creamy texture to the gravy, making it extremely delicious. I strongly recommend you try my Kerala Egg Curry with Potatoes, Prawns curry in Coconut milk, Kerala Vegetable stew, Mutton stew, Veal stew, Nadan Chicken curry, Chicken Liver curry etc. if you like coconut milk based curries.
For Beef lovers, I have a wonderful collection of recipes – Beef Pepper fry, Beef ularthiyathu, Beef kaya Puralan, Spicy Beef curry, Beef with Beetroot, Beef and mushroom, Kerala Beef stew, Minced meat roll, crispy beef strips etc.
For Meatball curry, Potatoes and Meatballs are cooked in a spicy coconut milk gravy with amazing flavors. This is one of my favourite beef recipes from my darling Ammaunty’s kitchen. As a child, I was fascinated by the sight of meatballs swimming in the thick gravy. I still remember Ammaunty making tight balls with minced meat; the tender meatballs, creamy potatoes and the flavorful gravy is still so fresh in my memories.
Mutton or Beef Mince can be used to make Meatball curry. I have slightly toasted the meatballs in little oil to retain the perfect shape. It is a variety dish and great for your weekend parties, small get togethers etc; your guests will certainly enjoy the same. Potatoes compliment the meat balls perfectly and together it makes a wonderful curry to have with Rotis, Neer Dosa or Idiyappam. Here is the recipe for a delicious meatball curry. Enjoy!
|Beef (Minced)||: 500 gms|
|Potato||: 1 large|
|Onion||: 3 nos.|
|Ginger||: 1-inch piece|
|Green chili||: 5 nos.|
|Curry leaves||: 3 sprigs|
|Ginger Garlic paste||: 1 tbsp|
|Turmeric Powder||: ½ tsp|
|Coriander Powder||: 1 tbsp|
|Kashmiri Chili Powder||: 2 tsp|
|Pepper Powder||: ½ tsp|
|Garam Masala Powder||: ¾ tsp|
|Vinegar||: 1 ½ tbsp.|
|Coconut milk||: 2 ½ cups (1 +1 ½)|
|Coconut oil||: as required|
Clean and mince the Beef/ Mutton and squeeze the water out. Chop one Onion, 3 green chilies, ginger, curry leaves finely. Combine the meat, chopped onion ginger mix, salt and little vinegar. Keep it aside for half an hour after combining. Then make small balls of it. If there is any water left, keep it aside. Heat a nonstick pan and sprinkle some coconut oil. Slightly toast the balls carefully in this. This helps to retain the shape of the meatballs. Fry for only few minutes till the color changes slightly. Keep aside.
Heat coconut oil in the pan and saute finely chopped Onions and slit green chilies. When it is half done, add Ginger Garlic paste. Fry for few minutes and add Turmeric, coriander, chili powder, Garam Masala and Pepper powder. Prepare the coconut milk (I used almost half a coconut) and keep aside the thick milk (first extract) and second and third Coconut milk . Add little vinegar to the gravy and then add the third milk and combine. Once it starts boiling, add the second milk and bring to a boil. You may add any leftover fluid (from the meat mix) to the gravy. Adjust the salt and vinegar to taste. Add the cubed potatoes and meatballs gently. Transfer to a pressure cooker and cook for two whistles.
Once the pressure drops, open and add thick milk. Gently combine and switch off the flame. Serve hot with Rotis or Idiyappam. Enjoy!
- Mutton or Beef mince can be used for making Meat ball curry.
- Make tight, small lemon size balls. If there is any water left, add it to the gravy.
- You may avoid toasting/ frying the meat balls in oil and add straight to the gravy for cooking. Frying helps you to get perfectly shaped meatballs.
- Adjust the spices according to your spice level.
- Green chilly should be medium spicy.
- Check the link: How to make Garam Masala.
- I have used brewed Vinegar in this recipe. It is available in the markets and is less pungent.
- You can add tomatoes instead of vinegar. Vinegar is recommended for traditional taste.
- Make sure to switch off the flame after adding thick Coconut milk. First, bring the gravy to boil, then adjust the salt and add thick milk. Combine and take off the flame immediately.
- Coconut oil should be used for best results.
Please try this Meatball curry, and don’t forget to let me know if you like it through comments. Please share with your friends using the buttons on the side- that would really encourage me. God Bless!!