Indian meatball curry

Appetizing Indian meatball curry Recipe

Warm up winter weeknights with this easy one-pan curry, packed with rich hearty flavour.
Indian meatball curry
Prep Time : 0:25 | Cook Time : 0:20 | Total Time : 0:45 | Serving : 4 person.


  • 600g beef mince

  • 125g microwave brown rice (do not microwave)

  • 1/4 cup fresh coriander leaves, chopped

  • 1 long fresh red chilli, finely chopped

  • 5 teaspoons garam masala

  • 4 garlic cloves, crushed

  • 1 1/2 tablespoons ghee

  • 1 1/2 teaspoons cumin seeds

  • 1 teaspoon brown mustard seeds

  • 14 fresh curry leaves

  • 1 large red onion, finely chopped

  • 4cm piece ginger, peeled, finely grated

  • 2 tablespoons finely chopped coriander ?root and stem

  • 1 teaspoon ground turmeric

  • 410g can Ardmona Rich & Thick Tomatoes & Paste

  • 125ml (1/2 cup) water

  • 150ml coconut milk

  • Fried fresh coriander leaves, ?to serve (optional)

  • 250g pkt microwave brown rice, extra, heated, to serve


  • Step 1

    Line a baking tray with baking paper. Combine the beef, rice, coriander leaves, half the chilli, 2 tsp garam masala and 1 garlic clove in a bowl. Season well. Mix until just combined. Shape tablespoonfuls of mixture into balls. Place on prepared tray. Place in the fridge until required.

  • Step 2

    Heat the ghee in a frying pan over medium heat. Cook the cumin and mustard seeds, stirring, for 1 minute. Stir in the curry leaves for 30 seconds. Add the onion and cook, stirring, for 2-3 minutes or until softened. Stir in the ginger, coriander root and stem and remaining garlic and chilli for 1 minute. Stir in the turmeric and remaining garam masala for 1 minute.

  • Step 3

    Add the tomato and water. Season. Bring to a simmer. Add the meatballs. Reduce heat to low. Cook, covered, for 5 minutes. Stir in 1/2 cup coconut milk. Cook, covered, for 6 minutes or until meatballs are cooked through. Drizzle with the remaining coconut milk. Top with the fried coriander, if using, and serve with the extra rice.

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