How to Make Authentic Goan Meatball Curry?
Juicy meatballs, rich coconut gravy, and bold Goan spices — this meatball curry isn’t your average dish. It’s packed with flavor, super comforting, and perfect with rice or poi (Goan bread). Here’s exactly how I make it, chef-style and home-approved.
🥘 Ingredients
For the Meatballs:
- 500g minced beef or mutton (you can sub with chicken)
- 1 small onion (finely chopped)
- 1 tsp ginger-garlic paste
- 1 green chili (finely chopped)
- 1 tbsp fresh coriander (chopped)
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1 tsp vinegar or lime juice
- Salt to taste
For the Curry:
- 2 tbsp oil
- 1 medium onion (sliced)
- 2 tomatoes (chopped)
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp black pepper
- 1 cup thick coconut milk
- 1/2 cup water (adjust for consistency)
- Salt to taste
- Fresh coriander for garnish
🍳 Method
1. Prepare the Meatballs
In a mixing bowl, combine all the meatball ingredients. Mix well — use your hands for best results. Shape into small lime-sized balls. Chill in the fridge for 15–20 minutes so they hold up well while cooking.
2. Sear the Meatballs (Optional but Recommended)
In a hot pan with a little oil, lightly sear the meatballs on all sides until golden brown. Don’t cook them through — just lock in that flavor. Set aside.
3. Make the Curry Base
- Heat oil in a deep pan. Add sliced onions and sauté till golden.
- Add ginger-garlic paste, fry till aromatic.
- Toss in tomatoes and cook till soft and pulpy.
- Add all powdered spices and stir well.
4. Simmer the Curry
Pour in the coconut milk and water. Let it come to a gentle boil. Season with salt.
5. Add the Meatballs
Drop in the meatballs gently. Cover and simmer for 15–20 minutes until fully cooked and juicy inside.
6. Finish & Serve
Garnish with fresh coriander. Serve hot with steamed rice or Goan poi.
📝 Tips from My Kitchen:
- Add a pinch of nutmeg or cinnamon to the meat mix for depth.
- Freshly ground coconut paste can be used for a more rustic Goan touch.
- This curry tastes even better the next day. Trust me.
📸 Photo Tip for Blog
Plate it with a spoonful of rice, curry pouring over, a sprinkle of coriander on top, and maybe a wedge of lime on the side.