BEEF MINCE BALL CURRY

Ball Curry

BEEF MINCE BALL CURRY / KOFTA CURRY

Serves 6        Preparation and Cooking time : 1 hour

Ingredients; For the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chillie powder

1 ½ teaspoons coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

Ingredients for the Meat Balls (Koftas)

½ kg fine beef mince

½ teaspoon spice powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric powder

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

Ball Curry

 

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YELLOW COCONUT RICE, MEAT BALL CURRY AND DEVIL CHUTNEY

  1. Ball Curry class 1SAFFRON YELLOW COCONUT RICE

(A popular Anglo-Indian Rice Dish that is an all time favourite and has remained unchanged for more than a century. A lightly spiced Rice dish cooked in Coconut milk, whole spices and saffron and forms the fragrant yet light base of any Anglo-Indian Meal. Typically eaten with Mince Ball Curry and Devil Chutney)

Ingredients

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

2 cups of Raw Rice or Basmati Rice

A few strands of saffron or ½ teaspoon turmeric powder

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 small sticks of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best served with Ball Curry or Chicken curry and Devil Chutney.

Bridget White, an expert in Anglo Indian cuisine. Express photo by JITHENDRA M.

  1. ANGLO-INDIAN MEAT BALL CURRY OR BAD WORD CURRY 

(Tender lamb / mutton Balls or Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a Slang word in the olden days, hence the name ‘Bad Word Curry’)

Ingredients for the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chilli powder

1 teaspoon coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed or chopped finely

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

Ingredients for the Mince Balls (Koftas)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder or garam masala powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown.

Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chili 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 mixture.

Now add the tomato puree and salt and simmer for some time. Add sufficient water and bring to boil.

Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls.

When the curry is boiling slowly, drop in the mince balls carefully one by one.

Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.

Serve hot with Coconut Rice and Devil Chutney.

Ball Curry 2

  1. DEVIL CHUTNEY (HELL’S FLAME CHUTNEY)

(Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that is a very pungent and spicy dish. It is actually a sweet and sour sauce and only slightly pungent. The vinegar and sugar react with the onion and red chillie to produce the bright red colour. Devil Chutney is also known as ‘Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour. Always served with Coconut Rice and Ball Curry)

Ingredients

2 medium size onions chopped roughly

1 teaspoon red chilli powder

1 tablespoon raisins (optional)

2 teaspoons sugar

A pinch of salt

2 tablespoons vinegar

Grind all the above ingredients together till smooth. If chutney is too thick, add a little more vinegar.

devil chutney 2