For the meatballs, peel off the garlic and dice finely. Knead with the minced meat, egg, coriander, the salt and the soaked, squeezed bun until smooth. With a tablespoon (heaped) peel off some of the mixture and form balls.
Peel the ginger, fry it with the garlic and onion in the hot oil. Add spices and tomato puree, season with salt. Let simmer for 2 - 3 minutes.
Pour in the coconut milk, bring to the boil. Cook the meatballs in the sauce over a mild heat for about 10 minutes. Season the sauce to taste again, garnish with coriander leaves if necessary. Basmati rice goes well with it.
Tip: I make my coconut milk myself the day before. You can find recipes for it in the database.