The meatballs:
Mix all the ingredients in a bowl.
Season with salt and pepper generously.
Mix with your fingers until you get a homogeneous mixture.
Shape into golf ball-sized balls and place on a baking sheet.
Cover and refrigerate for 1 to 2 hours.
Heat 2 tablespoons (30 ml) of oil in a large pan and brown the meatballs on each side, in batches if necessary.
Set them aside on a plate.
In the same pan, heat the remaining oil (15 ml) and cook the onion for 4 to 5 minutes, then add the curry powder.
Continue cooking for 1 to 2 minutes.
Add the tomatoes and coconut milk.
Bring to a boil, reduce the heat and simmer uncovered for 10 to 15 minutes.
Add the meatballs to the pan, mix gently to coat with the sauce.
Simmer for 10 to 15 minutes over low heat, until the meatballs are cooked through.
Remove from heat, sprinkle with chopped coriander and serve with basmati rice.