Sri Lanka Bola Curry Beef Balls with Curry Grav
Submitted by lizamtl
Crispy deep-fried beef meatballs spiced with cinnamon, cloves, and curry powder swim in a rich coconut milk gravy with fenugreek and lemongrass. A bold Sri Lankan main dish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minBola curry is Sri Lanka’s answer to meatballs, and honestly, the rest of the world needs to catch up.
Minced beef gets mixed with warm cinnamon, cloves, fresh ginger, and curry powder, then bound with grated bread soaked in lime juice. Rolled marble-sized and deep-fried until golden, these little flavor bombs have a crisp shell that gives way to tender, spiced meat inside.
The real magic is the gravy. Coconut milk simmers down with curry leaves, lemongrass, and fenugreek into a thick, fragrant sauce that clings to every ball.
A final hit of lime juice and a dusting of curry powder right before serving keeps everything bright and layered.
Chef Tips
- Keep the meatballs small, marble-sized, so they cook evenly and stay tender inside
- Make sure the oil is properly hot before frying so the balls seal quickly and don’t absorb grease
- Stir the coconut gravy gently to avoid breaking the meatballs once they go in
- This pairs beautifully with steamed basmati rice or Sri Lankan string hoppers
Ingredients
Directions
Mince the beef and season with the pepper and salt.
Grate the bread and moisten with the lime juice.
Lightly beat 1 egg.
Chop the onion, garlic and ginger and add to the beef together with the cinnamon, cloves, bread, beaten egg and curry powder.
Mix well together and form into small balls the size of marbles.
Beat the other egg and dip the meat balls into it.
Heat the oil and deep fry the balls until they are golden brown.
Drain and set on one side.
To make the gravy: chop onion, garlic and ginger.
Heat the oil and fry the onion, curry leaves and lemon grass Add the garlic, ginger, fenugreek, coconut milk chile powder and turmeric and cook until the gravy thickens stirring occasionally.
Add the meat balls and simmer for a further 3 minutes.
Add the lime juice and serve with a sprinkling of curry powder.
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