Mangalorean Catholic Meatball Curry

Ingredients

In this adaptation of the Ghana Meatball Stew to Mangalorean Catholic Cuisine, we incorporate the unique flavors and ingredients of the target cuisine. The original stew is transformed into a curry by using a blend of Mangalorean spices and coconut milk. The tangy and spicy flavors of the Ghanaian stew are replaced with the tanginess of tamarind and the aromatic spices of Mangalore. The meatballs are also seasoned with Mangalorean spices to enhance the overall flavor profile. We alse have the original recipe for Ghana Meatball Stew, so you can check it out.

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground meat (beef or lamb) 500g (1.1 lb) ground meat (beef or lamb)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon Mangalorean masala powder 1 teaspoon Mangalorean masala powder
• Salt to taste Salt to taste
• Oil for frying Oil for frying
• For the curry: For the curry:
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon Mangalorean masala powder 1 teaspoon Mangalorean masala powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup coconut milk 1 cup coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, ginger paste, Mangalorean masala powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat oil in a pan over medium heat. Fry the meatballs until they are browned on all sides. Remove them from the pan and set aside.
4. 4.
   In the same pan, add more oil if needed and sauté the chopped onion until it turns golden brown.
5. 5.
   Add the ginger paste and garlic paste to the pan and cook for a minute until fragrant.
6. 6.
   Stir in the tomato puree and cook for a few minutes until the oil separates.
7. 7.
   Add the Mangalorean masala powder, turmeric powder, cumin powder, coriander powder, and garam masala. Mix well and cook for another minute.
8. 8.
   Pour in the coconut milk and tamarind paste. Stir to combine.
9. 9.
   Gently place the fried meatballs into the curry and simmer for 15-20 minutes, or until the meatballs are cooked through and the flavors have melded together.
10. 10.
    Season with salt to taste and garnish with fresh cilantro.
11. 11.
    Serve the Mangalorean Catholic Meatball Curry hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Mangalorean masala powder — If you don't have access to ready-made Mangalorean masala powder, you can make your own by toasting and grinding a blend of spices like coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, and dried red chilies.

Tips & Tricks

• To make the meatballs more tender, you can soak a slice of bread in water or milk, squeeze out the excess liquid, and add it to the meatball mixture.
• Adjust the spiciness of the curry by adding more or less Mangalorean masala powder according to your preference.
• For a creamier curry, you can add a tablespoon of cashew paste along with the coconut milk.

Serving advice

Serve the Mangalorean Catholic Meatball Curry hot with steamed rice or crusty bread. It pairs well with a side of tangy mango pickle or a refreshing cucumber raita.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl or on a plate, allowing the meatballs to be the star of the dish.