Anglo Indian Meatball Curry

Meatball Curry ~ Anglo Indian Food

meatballs curry
Coconut rice with Meatball curry

Today’s Meatball curry is an classic Anglo Indian food recipe that I learnt from my friend’s mother many years ago.

Vizag has a large Anglo Indian community and their contribution to our educational institutions is significant. Many Anglo Indians teachers taught me during my initial school going years and also have few close friends. One of my Anglo Indian friend’s mother was a seamstress par excellence who sewed the most elegant evening gowns and dresses. I was fortunate to have got a few dresses stitched by her during my college days. She could give most of the famous fashion designers a run for their money. ๐Ÿ™‚

Anglo Indians are a lively lot, full of fun and cheer with a love for good food. I cannot forget their Christmas eve festive spreads with mouth watering delicacies which included steamed pudding, plum cake, home made wine, kalkals, cookies, marzipan and baked casseroles and many many more.

mutton kheema
Mutton Kheema Balls ready to be cooked

Ages ago, I relished Meatball curry with saffron flavored coconut rice as part of a festive meal at a very dear friend’s home. A simple Mutton Kheema recipe with minimal spices yet so flavorful. With the Christmas season upon us, I thought its the best time to post Meatballs curry recipe. Meatballs aka koftas, are minced meat balls flavored with green chilies and coriander, that are slow cooked in a spiced gravy. The meatballs are tender, moist, and flavorful in a perfectly spiced tomato based curry. The meatball curry is usually served with aromatic coconut rice. A perfect meal on a cold winter day!

meatball curry
Anglo Indian Meatball Curry

Preparing coconut rice is simple. Heat 1 1/2 tbsps of butter or ghee in a cooking vessel, add 2 cloves, 2 cardamoms, an inch of cinnamon stick and allow to crackle. Add 2 cups of rice and saute on low flame for 2 mts. Add 3 cups of thick coconut milk, 1 cup of water, salt and 1/4 tsp of turmeric powder or 4 to 5 strands of saffron and mix. Bring to a boil. Reduce flame and place lid. Cook till the rice is done.

Anglo Indian Meatball Curry

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  mutton kheema


  •   Onions - 2, large, finely chopped
  •   Ginger garlic paste - 1 tbsp
  •   Turmeric powder - 1/2 tsp
  •   Red chili powder - 1 1/2 tsps
  •   Coriander powder - 1 tbsp
  •   Cumin powder - 1/4 tsp
  •   Garam masala powder - 1/4 tsp
  •   Curry leaves - 1 sprig
  •   Tomato puree - 1 cup
  •   Coconut milk - 1/2 cup
  •   Salt to taste
  •   Cooking oil - 3 tbsps
  •   Coriander leaves - 2 tbsps, finely chopped
  •   For the Meatballs:
  •   Mutton Kheema - 1/2 kg, finely minced meat
  •   Garam masala powder - 1/4 tsp
  •   Green chilies - 2, finely chopped
  •   Coriander leaves - 4 tbsps, finely chopped
  •   Salt - 1/2 tsp

Method for making Anglo Indian Meatball Curry

In a bowl, add the thoroughly washed and drained mutton kheema/minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.
Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 mts on low to medium flame. Once the onions turn transparent, add the ginger garlic paste and saute for 3 mts.
Add red chili powder, coriander powder, cumin powder and turmeric powder. Mix. Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.
Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 mts.
Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 3 mts. Reduce flame, place lid and cook for 20 mts.
Add coconut milk and cook for 2 mts and turn off heat.
Serve warm with coconut rice.


  •   Mutton mince works best. You can use minced chicken or beef (as many Anglo Indians use) in place of mutton mince.
  •   If you do not have coconut milk, add 2 tbsps of coconut paste at the time of cooking the tomato puree.
  •   Fresh coriander leaves gives a good flavor, so do not omit it.
  •   Add more water for a thinner consistency gravy/curry.
  •   While preparing coconut rice, you can add a slit green chili at the time of crackling the whole spices.


Meatball curry, a mutton kheema recipe cooked in Indian spices, is classic Anglo Indian food served with coconut rice. Makes for a special weekend lunch!
  • Uma Sushanth

    coconut milk will make it so rich.. loved this meat kofta curry.

  • Priya

    Coconut milk will definitely give a wonderful flavour to this curry,yummy curry.

  • manasa

    I was wondering what to make with ground chicken today..great recipe..will definitely try it. If u have an anglo indian recipe for plum cake, please do share…they make the best plum cake.

  • i Rachel

    The recipe looks yummy and I sure intend to make it during the holidays. However I had a question about the meatballs. If cooking them without a binder like egg or breadcrumbs would the meat hold up through cooking time? Ive never cooked meatballs without first cooking the mince and this would be my first attempt so just wanted to make sure . Thanks and just want to say that I’m a big fan of your blog and the recipes you post are wonderful. I’ve tried many of them in my kitchen and my experience in cookng has broadened so much thanks to food blogs as amazing as yours. Keep up the great work !!

    • Sailu | Indian Food

      Glad you asked this question. My answer will help other readers who might want to try the recipe. There is absolutely no need of any sort of binder and the meatballs will in no way crumble. Ensure you drain the liquid (water after washing the mutton mince) completely. Place in a colander to drain. Follow the rest of the procedure as stated in the recipe. Drop the meatballs gently into the simmering gravy and do not touch them for 4-5 mts. Gently stir to mix and cook.

  • Sanoli Ghosh

    Absolutely delicious recipe. I am drooling here, yes I know, chicken or mutton keema need not any binding agent to make kofta.

  • Rinku

    Will Shallow frying meatballs a bit & then putting in curry spoil the taste?

    • Sailu | Indian Food

      It will not spoil the taste, but there is no need to shallow fry the meatballs. If you want you can shallow fry.

  • Sarita

    Hi Sailu

    I tried this recipe and the Hyderbad Meat ball recipe. both curries were delicious. However my meatballs turn hard. You have to apply pressure to the spoon to break them.
    I follow the receipes to the T


  • sarita

    tried this recipe and the Hyderbad Meat ball recipe. both curries were delicious. However my meatballs turn hard. You have to apply pressure to the spoon to break them.
    I follow the receipes to the T

  • Shailu

    Hi Sailu
    Question – In step 1 shouldn’t we frying the meat balls?

  • Shailu

    Hi Sailu
    Question – In step 1 shouldn’t we frying the meat balls?

    • Sailu | Indian Food

      There is no need to fry the meat balls.

  • Melroy

    I fried the meatballs after coating with egg and bread crumbs. Then I baked them for 20 minutes at 180 C. If you do not do this, the meatball will disintegrate, I think. Also, I would use more spice and chili, else the coconut milk makes this very ‘unspicy’. Thanks for the recipe.

  • Name

    Add one egg and 2 slices of bread soaked in water and then squeezed dry to soften meatballs.

  • Denise

    I really enjoyed this recipe. A perfect amount of spice. No need to fry meatballs although I didn’t wash the mince. I used beef mince which came out perfectly. I didn’t use the coconut milk as I wanted a slightly healthier option.

  • Lily Dessa

    Wonderful mouthwatering recipe…… and am making this right now !!!

  • sam

    1/2 cups is Indian small tea cup

  • sam

    Please tell me 1/2 cup is it india small tea cup

  • sam

    im waiting for your answer. it india small tea cup are you using in this recipe? ????

  • Tamanna Ikram

    Hi great reciple.. loved it. But one question the coriander powder is 1 table spoon or tea spoon? I thought it should be tsp and put that when cooking – but here it says tbsp

  • Marina

    Hi sailu, i came across your site when i was searching for sweet corn chicken soup.. i couldn’t make it. But ended up preparing a couple of chicken dishes like mangalorian chicken. Pepper chicken, mughalai chicken etc and of course this dish.. all of them were excellent.. i was so surprised to see that some of them are dated back to 2006. I wasn’t even cooking that time. Take care sailu.. bye


    My daughter learn and prepared thank u I had a break dear lovely