In a large saucepan, add the mince meat, turmeric and sea salt. Pour in some water enough to cover the meat. Boil it for 15 minutes. After the time is up, drain the meat by pouring it through a colander. (Use the water to make curry or discard it.)
While the meat cooks, place a sauté pan on heat. Add the sesame oil and let it heat up. Once hot, add the pearl onions, green chillies, garlic and ginger. Sauté until the pearl onions are translucent and begin to brown.
Now, transfer these from sauté pan to a blender or mixer grinder and add the peanuts in. Blend until you get a nice smooth paste, then add the coconuts and grind it until the coconut is broken down to coarse texture. Remove this paste to a mixing bowl. Set it aside.
To the same blender, add the cooked minced meat and grind it until it is coarsely broken down. DO NOT blend until it becomes a paste. Pulsing it a few times will do the job.
Transfer the ground meat to the mixing bowl which has the masala paste. Top it off with the egg and mix it all together thoroughly. Make tiny balls out of it, approximately 2-inch diameter.
Heat the oil in frying pan. (Test with a tiny bit of meat mixture; it should immediately come up.) Once it's hot, add the balls to the oil one by one. Do not over crowd it; there should be enough room for them to float around.
Fry them in MEDIUM heat for 4-5 minutes or until they are nicely deep brown in colour. Drain it and serve them immediately!