This spicy Goan beef kofta and coconut curry is my super easy to make Goan recipe. . All of the ingredients are readily available but for best results, try to source good quality coconut milk and coconut oil. Buy the best on the market and you will taste the difference as some of the cheaper versions can be a bit watery.
You can make the beef kofta for this Goan recipe well ahead of time. You can also prepare the curry sauce in advance. Then just simmer the beef koftas in the sauce for about ten minutes. This can all be done one or two days ahead of serving this amazing Goan recipe.
I like to serve this beef kofta and coconut curry simply with white rice. That’s all you need. There is so much delicious flavour in the curry. You could also serve with naan breads that will mop up the lovely flavoursome sauce.
If you love this Goan recipe try these others:
Goan sausage meat
Goan Beef Croquettes
Goan Lamb & Coconut Curry
Goan Mutton Curry
Goan Spicy Bean Cakes
Goan Lamb & Coconut Curry
Goan Recheado Masala Paste
International & UK Orders
Goan Beef Kofta and Coconut Curry
- 800g minced beef - Ask your butcher to grind it twice
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons chilli powder
- 1 teaspoon flaky salt
- 1 tablespoon ground black pepper
- 4 tablespoons garlic and ginger paste
- 1 egg
- 2 tablespoons coconut oil or rapeseed oil
- 1 teaspoon black mustard seeds
- 10 fresh or frozen curry leaves
- 2 medium onions - finely chopped
- 2 green chillies - finely chopped
- 3 tablespoons finely sliced garlic
- 1/2 teaspoon turmeric
- 400g tinned chopped tomatoes
- 400g thick coconut milk
- 2 tablespoons coconut amino or soy sauce
- Salt to taste
- Start by making your beef koftas. Mix the beef with the cumin, coriander powder, one teaspoon of the chilli powder, salt, pepper, egg and garlic and ginger paste. Kneed it well so that all of the ingredients mixed equally into the meat. Form into small, golf ball sized koftas and place, covered in the fridge until ready to cook.
- Heat the oil in a large pan. When visibly hot, add the mustard seeds. When they begin to pop, stir in the curry leaves and fry until fragrant. About 30 seconds should do nicely.
- Now add the chopped onions and fry for about five minutes until they are soft and translucent. Stir in the garlic and chillies and fry for a further minute or so. Add the turmeric and stir well.
- Pour in the chopped tomatoes, coconut milk and soy sauce or coconut amino.
- Place the koftas in the sauce and simmer until cooked through.
- Check for seasoning and add more salt to taste if needed.
- Garnish with chopped coriander to serve.
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Saturday 16th of March 2019
Dan did you mean 1 tablespoon salt and 1 teaspoon pepper?
Sunday 17th of March 2019
No but there is no reason you can't tailor the recipe to your own taste. If you want less pepper and more salt, do it. :-)
Monday 5th of November 2018
Thanks for this recipe, I made it last night with basmati rice and gingered shredded carrots and cabbage. It was fantastic. Used a kilo of beef mince, and there was plenty for dinner for a family of 4 and 2 lunches. Look forward to trying some of your other recipes.
Monday 14th of January 2019
Great to hear Andrea. Really happy you like the recipe.
Monday 26th of March 2018
THanks my go to recipe for mince
Monday 30th of April 2018
That's great to hear. Thank you. Dan
Friday 20th of October 2017
Thanks for the recipe. At what stage do you add the meatballs? Do you cook the separately or do they cook in the juices?
Wednesday 10th of January 2018
I have fixed the recipe now. You add them at the end and then let them simmer in the sauce until cooked through.