Meat ball curry

This is just another curry which goes well with chapathis/porotta.

If you use ready made meat balls, then less time is required in the preparation.

Ingredients

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1. Meat Balls - 1 packet (Al-Kabeer meat balls)

2. Onion - 2

3. Ginger - 1 inch

4. Garlic - 5 pods

5. Tomato - 2 medium /1 big(pureed)

6. Garam masala - 1/2 tsp

7. Pepper powder - 1/2 tsp

8. Turmeric powder - 1/2 tsp

9. Kashmiri chilli powder - 1 tsp

10. Coriander powder - 2 tsp

11. whole masala:

         cardamom - 4

         cloves- 4

         cinnamon - 1 inch

        Bay leaf - 1 small (1/2 of one big leaf)

        peppercorns - 4

12. Coconut milk - 1 cup

13. Coconut oil - 3 tbsp
14. Salt - as required

Method:

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Shallow fry the meat balls in a little oil in a non-stick kadai. Remove onto a plate.

Into the same kadai, add the coconut oil. When the oil becomes warm, add the whole masala (cardamom,cloves,cinnamon, peppercorns and bay leaf). Once they start releasing an aroma, add the chopped onions, ginger and garlic.Saute till the onions start to turn brown. 

Now add in the spice powders - chilli powder, coriander powder, turmeric powder, garam masala and pepper powder. Give everything a good stir and get it all roasted well. Now add in the freshly pureed tomatoes. Stir everything together and it will be done once the oil starts separating. Patience is the key here....

Mix in a cup of hot water into the masala and add the meat balls. Let everything cook on a low flame for 10 - 15 minutes. In the end add the coconut milk; let it come to a boil and switch off the flame. Coconut milk will thicken the gravy but if you feel the gravy is too runny, just boil it for a few more minutes.

Garnish with coriander leaves and serve hot.

I did not bother garnishing with coriander leaves since every curry gets a similar decoration 

in the end. For once, I wanted the curry not to taste of coriander leaves. This garnishing part is left to the discretion of the person who is gonna prepare this dish.

Also I used Maggi coconut milk powder instead of fresh coconut milk [I used 2 tbsp of coconut milk powder in a cup of warm water].

This recipe is adapted from http://www.nisahomey.com/2014/12/meatball-curry-recipe-how-to-make-indian-meatball-curry.html