Crescent Meatball Curry


For 4 Serving(s)

16 Crescent Chicken, Beef or Mutton Meatballs
3 tbsp coconut or canola oil
1/2 tsp black or brown mustard seeds
4 onions, thinly sliced
5 cloves garlic, minced
1 1-inch piece ginger, peeled and minced
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili powder
2 medium tomatoes, finely diced
2 cups full-fat coconut milk
2 tbsp fresh cilantro, minced
2 tsp lime juice


  1. In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
  2. When the spluttering subsides, add the onions, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and chili powder. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
    Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
  3. To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

Recipe notes

Norfolk Crescent® products are available at all leading supermarkets and a wide range is available at;
Crescent HurryUp Store - No. 40 A, Chitra Lane, Colombo 05.
Call 011 7 063 063 for further details or
visit the FB Page: Crescent HurryUp https://www.facebook.com/hurryup.sl/

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