Meatball Curry with Coconut Milk

 J.R.R. Tolkien said, "Shortcuts make long delays." 

That may or may not explain why his epic novel "The Lord of the Rings" took 10 years to write and needed to be published in 3 volumes.

Luckily, I don't share Tolkien's philosophy, particularly in the kitchen. If so, I'd be ravenously hungry most of the time waiting for dinner to get ready.

Instead, I'm all about clever shortcuts. In fact, I just made the most spectacular Anglo Indian Coconut Curry Meatballs in a jiffy by using a packet of frozen, pre-cooked Italian meatballs, a can of coconut milk and some tomato paste.

My Quick Anglo Indian Meatball Curry made with frozen meatballs and a can of coconut milk.

Quick Anglo Indian Meatball Curry | Clever Shortcuts

• There's no need to buy uncooked minced meat and roll 40-50 meatballs or koftas. Frozen Italian meatballs are already seasoned and cooked and full of flavour. Just open up the packet and add them to the curry. 
• And canned coconut milk is another time saviour! No need to go breaking coconuts, grating them, grinding them and extracting the milk. Way too much effort. Just fetch your can opener and in 3 seconds your coconut milk is ready to be added to your gravy.
• And while making the curry, using tomato paste instead of pureeing fresh tomatoes cuts down the frying process to half the amount of time.

Given the popularity of my traditional Anglo Indian Ball Curry Recipe (long version using raw ground beef), I'm sharing a time-saving, quick version below using frozen meatballs (pre-cooked) and canned coconut milk for those who are pressed for time. This recipe for coconut curry meatballs actually makes a thicker and creamier gravy, since I use an entire can of coconut milk.

Succulent meat balls in a thick and creamy coconut gravy. Yum!

Enjoy it with Anglo Indian Coconut Rice (Yellow Rice).

For best results, make the ball curry a day ahead of serving so that the meat balls have time to absorb the flavours of the gravy.

Anglo Indian Coconut Curry Meatballs

 Quick Recipe 
With Frozen Meatballs and Canned Coconut Milk

Serves: 8

Ingredients

☐ 1 packet of frozen Italian meatballs (cooked) 900g- approx. 60 meatballs

☐ 1 can of coconut milk (400ml)

☐ 6 heaped teaspoons of tomato paste

☐ 2 medium onions

☐ 2 teaspoons ginger garlic paste

☐ 2 cardamom pods (seeds only, ground)

☐ 1 teaspoon cumin/ jeera powder

☐ 1 teaspoon pepper powder

☐ 1 teaspoon turmeric/haldi powder

☐ 3 heaped teaspoons coriander powder

☐ 2 heaped teaspoons chili powder

☐ 10 green chilis slit

☐ 6 tablespoons chopped coriander leaves

☐ 1 teaspoon vinegar

☐ 1-2 boiled potatoes, quartered

Step-by-Step Instructions

Step 1: Grind the masala

In a mixi/ blender, grind the onion, ginger-garlic paste and all the spice powders (pepper, jeera, coriander, turmeric, cardamom and chili powder).

Step 2: Fry the masala

In hot oil, fry the ground masala paste for about 15 minutes. Stir frequently and check to make sure that it is not burning. Little splashes of water or a little extra oil, will stop the masala from burning.

Then, add the tomato paste and slit green chilies. Fry for another 15 minutes until the sides of the pan glisten with oil.

Step 3: Simmer the gravy

Add 2 cups of boiling water, salt and chopped coriander leaves to the masala and let it simmer.

Step 4: Add Frozen Meatballs

Defrost meatballs slightly in microwave.

Then add them to the gravy and simmer until meatballs are completely defrosted.

After the meatballs are ready, add 1 teaspoon of vinegar.

Step 5: Incorporate the Canned Coconut Milk

Take the vessel off the stove. 

Open the can of coconut milk without shaking it.

Pour the thin coconut milk out into a separate bowl, leaving the thick coconut milk in the can.

Stir the thin coconut milk with a fork, before slowly adding it into the curry. Stir to incorporate.

Next, whip the thick coconut milk until smooth and then slowly add it to the curry.

Now, return the curry to the stove on low heat.

Without stirring, allow the curry to heat up. Watch carefully for the surface of the curry to start moving, indicating that it is close the reaching its boiling point. As soon as the first bubble breaks the surface, take the curry off the stove. Any longer and the coconut milk will split.

Step 6: Serve

Before serving, add the boiled potoates to the meatball curry.

Sprinkle with freshly chopped coriander leaves and serve with Yellow Coconut Rice.

My Related Recipes:

• Coconut Yellow Rice- A Bloody Good Rice

• Ball Curry (long version) - Bad Word Curry!
• Chicken Vindaloo- No! You Will Not Be Running to the Loo
  
• Crab Curry- A Clawsome Recipe
  
• Green Masala Pork Chops- How Can You Have Your Pudding, If You Don't Eat Your Meat
  
• Oxtail Vindaloo Curry- So Swish!
• Railway Mutton Curry- Anglo Indian Express, All Aboard!

• Roast Chicken- It's No Christmas Without the Chicken
  
• Salt Beef - I Say, How About Some Salt Beef Sandwiches, Ol' Chap?

For more of my Anglo Indian Recipes, click on the "Anglo Indian" label below.