How to make Sri Lankan meatball curry.
An easy step-by-step guide to making your own curry meatballs at home.
These are especially good because they have all the Sri Lankan spices and the taste of home.
Now that you have the homemade spicy meatball recipe.
You can now ditch the store-bought canned version of the meatball curry and make it at home.
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Utensils and appliances needed.
Large pan to cook the prepared meatballs.
Workflow to make Sri Lankan curry meatballs.
- Have all the ingredients ready.
- Before you begin making the meatball curry. you’ll need to make the meatballs.
- Make the gravy for the meatballs.
- Add the meatballs to the gravy.
Can I use premade frozen meatballs to make the meatball curry?
Yes you can, if you are short of time use premade frozen meatballs to make the curry.
Can I make the gravy using only coconut milk instead of adding water?
Yes, you can. cooking completely in coconut milk will give you a more creamier and thicker meatball gravy.
Where do I start if I want to make the meatball curry?
I would suggest reading the whole recipe on how to make meatballs.
The whole recipe post. it has all the tips you will need to make the best meatballs.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
15-20 meatballs made using the homemade meatball recipe.
4 tablespoons of oil
A sprig of curry leaves
1 large onion sliced fine
1 tablespoon ginger-garlic paste
A piece of cinnamon(1-2 inch)
1 tomato chopped
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon black pepper powder
1 tablespoon curry powder
1/2 cup water
1/2 cup coconut milk
Salt to season
Place a pan over medium heat and pour in the oil.
Add curry leaves, onions, ginger-garlic paste, cinnamon, cook until onions turn translucent over medium heat.
Add tomatoes, turmeric, curry powder, chilli powder, pepper to the tempering and cook for 3-5 minutes.
Once you have a semi-wet spice paste, pour in water and coconut milk together into the pan.
Season the gravy with salt, taste and cover with a lid.
Reduce heat and over low heat slow-simmer for 10-12 minutes.
Once the gravy for the meatball is slightly thick, gently drop the meatballs into the gravy, let them submerge into the gravy. avoid using a spoon to move the meatballs around at this point
Reduce heat and slow simmer for another 15 minutes or until gravy thickens this will give the meatballs to cook and absorb the flavours of the gravy and the meatballs.
Serve warm with your favourite rice and curry.
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