HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSlow Cooked Mumbai Pork Meatball Curry
Slow-Cooked Mumbai Pork Meatball Curry

Slow-Cooked Mumbai Pork Meatball Curry

with Garlic Rice & Cucumber Yoghurt

Winter Warmers
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Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. Filled with hearty pork meatballs, fragrant Mumbai spices and creamy coconut milk, this curry gets slow-cooked in the oven to minimise hands-on time and maximise flavour. Piled on a bed of fluffy basmati rice and topped with cooling cucumber yoghurt, this dinner will have you coming back for seconds!

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time60 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



4 clove


1 packet

pork mince

1 packet

fine breadcrumbs


1 packet

ginger paste

1 packet

mild curry paste

1 tin

coconut milk

1 packet

basmati rice



½ punnet

cherry/snacking tomatoes

1 packet

Greek-style yoghurt


1 sachet

Mumbai spice blend

(May be present Gluten)

Not included in your delivery

olive oil




¼ tsp


20 g



¾ cup

water (for the curry)

1.5 cup

water (for the rice)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3984 kJ
Fat46.3 g
of which saturates25.8 g
Carbohydrate89.7 g
of which sugars15.5 g
Protein39.4 g
Sodium2231 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Oven-Proof Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 200°C/180°C fan-forced. • Cut carrot into large chunks. • Finely chop garlic.


• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, the salt, 1/2 the garlic and a pinch of pepper. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large ovenproof saucepan, heat a generous drizzle of olive oil over high heat. Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.


• Return saucepan to medium-high heat with a drizzle of olive oil, if needed. Cook carrot until starting to brown, 2-3 minutes. • Add ginger paste, Mumbai spice blend and mild curry paste and cook until fragrant, 1 minute. • Add the water (for the curry), then return meatballs to the pan, stirring until combined.


• Cover saucepan with a lid or tightly with foil. Bake until meatballs are tender, 40-50 minutes. • Remove pan from oven. Stir in coconut milk. Re-cover, then bake until heated through, a further 5 minutes.

TIP: If you don’t have an ovenproof saucepan, transfer mixture to a baking dish instead!


• When the curry has 25 minutes remaining, heat a medium saucepan over medium heat with the butter and a drizzle of olive oil. Cook remaining garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. • Meanwhile, finely chop cucumber. Halve cherry tomatoes. In a small bowl, combine Greek-style yoghurt, cucumber, cherry tomatoes and a pinch of salt and pepper.


• Divide garlic rice and slow-cooked Mumbai pork meatball curry between bowls. • Top with cucumber yoghurt to serve. Enjoy!