1. Heat oil in a large pan and fry the onions till golden brown.
2. Add the ginger garlic paste and the curry leaves and fry for some time.
3. Now add the chilli powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the masala.
4. Now add the tomato juice and salt and simmer for some time.
5. Add sufficient water and bring to boil.
6. Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls.
7. When the curry is boiling slowly drop in the mince balls carefully one by one.
8. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.
9. Serve hot with Coconut Rice and Devil Chutney.

Recipe courtesy: Anglo-Indian Recipes