Sri Lankan Meatball Curry
A rich, deeply spiced Sri Lankan meatball curry infused with fragrant lemongrass, Rampe (Pandan) leaves, and warming cinnamon. Sautéed in a vibrant blend of chili and curry powders, the meatballs are simmered with fresh tomatoes and a splash of milk or water, allowing you to customize the finish into a thick, concentrated sauce or a light, savory gravy perfect for soaking into warm rice.
Ingredients 
-
Meatballs 10-12 -
Coconut Oil or Olive Oil 1 tbsp -
Onion 1 large, chopped -
Salt 1 tsp -
Garlic 2-3 cloves, chopped -
Cinnamon 1-inch piece -
Cloves 2, chopped or crushed -
Cardamom Pod 1, chopped or crushed -
Sera (Lemongrass) 2-inch piece -
Curry Leaves To taste -
Rampe Leaves (Pandan) To taste -
Black Pepper 2 tsp -
Chilli Powder 1 tbsp -
Curry Powder 1 tbsp -
Tomatoes 1-2, chopped -
Water or Milk 1/4 cup -
Dark Soy Source 2 tsp -
Oyster Source 1 tsp
Method
-
1
Sauté the Aromatics:
Heat the coconut oil or olive oil in a pan. Add the chopped onion and fry for 1 minute. -
2
Fry the Whole Spices:
Stir in the salt, garlic, cinnamon, cloves, cardamom, Lemongrass, curry leaves, and rampe. Fry this mixture until the raw smell disappears and the aromatics become fragrant. -
3
Toast the Ground Spices:
Add the pepper, chili powder, and curry powder. Fry for about 30 seconds to bloom the spices without burning them. -
4
Coat the Meatballs:
Add the meatballs to the pan, mixing well so they are completely coated in the spice base. Let this cook for 1 minute. -
5
Add Tomatoes:
Stir in the tomatoes and let the mixture cook for 5 minutes. Then add the Oyster and Soya source. -
6
Simmer and Reduce:
Pour in the 1/4 cup of water or milk, depending on your mood and the flavor profile you want. Let the curry cook for about 15 minutes. You can adjust this cooking time depending on whether you prefer a lighter gravy or want to reduce it down to a thick, rich sauce.
