Goan Ball Curry

Preparing the meat balls:

1 pound lean ground turkey

1 small onion minced fine

1 green chilli minced

1 tsp ginger and garlic paste

¼ tsp pepper

¼ tsp ground cumin

¼ tsp ground garam masala

½ tsp salt

1 tsp lemon juice

1 tsp finely chopped fresh coriander

1 tsp finely chopped fresh mint (I use 1/2 bunch of both of these)

1 egg

¼ cup bread crumbs

Mix all the ingredients, form meat balls and keep aside.

Preparing the curry:

1 medium onion minced

Masala of ¼ tsp pepper, ½ tsp cumin, ¼ tsp garam masala, ¼ tsp turmeric powder, ¼ tsp red chilli powder – all to be mixed with a tbsp of lemon juice.

1 tsp ginger-garlic paste

1 tomato minced fine

1 can coconut milk or more if needed

Salt to taste (1/2 tsp)

Fry the onion in 2-3 tbsp oil in a saucepan till golden brown on medium heat. Then add the masala and ginger-garlic paste and fry for a few minutes. Stir in the tomato and fry for a further 2 minutes. Add 1/2 cup of boiling water and stir well. Add the salt and the coconut milk. If you want more curry, you may want to add more coconut milk. In this household, there can never be too much curry as Varun douses his rice with the stuff.

Pour curry into a blend and puree until smooth. Return to pan.

Gently drop the meatballs into the curry. Cook on medium heat for 10 minutes and then lower the heat and let the meatballs simmer in the curry for 20 minutes. Use a slotted spoon to turn them carefully!

I froze the meatballs and later put them into the curry. It made for a quick and delicious meal.

Serve with rice, and ENJOY! [For a special treat, I love to make the rice with coconut milk instead of water!]

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