Grind all the paste ingredients in a blender and set aside
In a bowl combine all meatball ingredients
Form small balls and set aside
Saute the meatballs in 2 tbsp ghee or oil until lightly browned
Remove the meatballs and set aside
In the same pan add more ghee or cooking oil.
Add the curry leaves, onions and cook until lightly browned
Then add the ground paste/masala and cook until fragrant.
Add a little water if necessary.
Add the sugar, and season with salt and pepper
Add the coconut cream - cook for 5 minutes
Lastly, add the meatballs and cook on medium for 10 to 15 minutes
The curry should be thick and creamy with some sauce - add water if necessary.
Taste and adjust seasoning.
Serve hot with rice or as a side dish.