Keema Curry


Keema Curry

Minced meat cooked in ground masala and coconut
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 3 people


To be ground:


  • Grind the grated coconut in a mixer to a fine paste and keep aside.
  • Next, grind the items to be ground: cumin seeds, chilly powder, turmeric powder, ginger, garlic, onion, pepper powder and garam masala to a fine paste.
  • Meanwhile boil the whole tomatoes in sufficient water for some time in medium heat. Remove the outer skin and blend in a liquidizer.
  • Take a flat bottomed pan and pour ghee. Heat the ghee and add chopped onions, green chillies and curry leaves. Saute for sometime until the onions become golden in color.
  • Add the ground masala mixture and keep sauting until oil accumulates on top.
  • Add minced meat and fry for sometime until it becomes dry.
  • Add tomato puree, salt and one cup of hot water. Allow to boil and then cook covered in low heat until the gravy acquires a thick consistency and meat is done.
  • Stir in chopped coriander leaves and add the ground coconut. Simmer for a few minutes and remove from fire.
  • Tips: 1)Use only raw minced meat.
  • You can cook green peas and add to the keema curry.
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