Meat Ball Curry Recipe

Follow these steaps to make the Meat Balls

• In a large bowl, add all the ingredients mentioned in the 'Meat Ball’ section
  
• Mix it well with your hand
  
• Make small balls of approx 20-25 gms each and keep aside
  
• In a kadai, heat the oil on Medium flame for frying the meat balls
  
• Once the Oil is hot start frying the meat balls 
  
• Fry them for just about 5 minutes or so
  

  Note:- We just require the meat balls to turn firm so that they don’t break when we add them to the curry. So we fry them only half
  
• Once all the meat balls are fried, we place them on a kitchen paper towl to drain out any excess oil
  
• We keep the Meat Balls aside
  

Follow these steps to make the Masala

• Add all the ingredients mentioned in the 'Masala' section into a mixer grinder and grind the Masala
  
• While grinding the masala, Do Not add all the water at once. Add little by little as required
  
• The Masala should be thick and very fine 
  
• Once the Masala is ready, keep it aside
  

Follow these steps to make the Curry

• In a vessel add the ghee/oil, slit chillies, curry leaves, Maggi cube(if using) and the Masala that we have ground
  
• Cover the vessel and place it on medium flame
  
• Take 1 cup of water and add it to the mixer grinder in which we’ve ground the Masala and give it a nice shake so that we don’t waste any leftover Masala 🙂 🙂
  
• After 10 minutes, Add this water into the vessel and let it boil
  
• As soon as the curry starts boiling, add the coconut milk(if using), potatoes,salt and sugar and let it boil for another 7-10 minutes
  
• After 10 minutes, add the Meat Balls to the curry
  
• Keep the vessel open and let it boil
  
• Check for salt, sugar and tanginess. If you want it more tangy, add some tamarind in a bowl, add some hot water to it and extract some pulp out of this mixture and add it to the curry a per your requirement. 

  If you require more salt, sugar of tamarind pulp, add it at this stage
• Stir the curry well and After about 5 minutes, add the chopped coriander and let it boil until the potatoes are completely cooked
  
• Once the potatoes are completely cooked, turn off the gas flame.  
  
• Enjoy your Meat Ball Curry nice and Hot with some Steamed Hot White Rice or Pulao and if you like to eat it like the way I do, then don’t forget to purchase your ‘Kadak Pao’ in advance

  Enjoyy!!

Follow these steps to make the Jeerem Meerem Powder

• - Add the following into to a mixer grinder 

  *100gms Cumin seeds

  *100gms Pepper corns

  *50gms Cloves (if its too strong, you can add about 25-30gms)

  *50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)

  -Grind all these ingredients to a fine powder

  -Transfer this spice mix into an Air Tight container 

  -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid
  

  -You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)

  -Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year.

Follow these steps to make the Ginger Garlic paste

• Add the following into a mixer grinder

  *100 gms Garlic (skinned and roughly chopped)

  *60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable 🙂

  -Grind these two ingredients to a thick fine paste

  -Transfer this paste into an Air Tight container

  -As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid

  -Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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