As a run up to Christmas, I am cooking Anglo-Indian recipes this entire fortnight. Pies and puddings. Casseroles and curries. A delectable spread of Anglo-Indian delicacies that we adore and relish.
I whip up a delicious Anglo-Indian meatball curry this morning. (This is my Grandma’s recipe of the Ball Curry, as Mrs Baker would brandish, with a naughty toothless grin.)
Ball Curry. Meatballs in a mild tomato-onion gravy. Spiked with ginger. Pacified with coconut milk. Finished with fresh coriander leaves
Divine with a bowl of rice.
Ball Curry
Ball Curry. Meatballs in a mild tomato-onion gravy. Spiked with ginger. Pacified with coconut milk. Finished with fresh coriander leaves.
Ingredients
Method
For the meatballs
- Mix the chopped onions, chopped green chillies, turmeric powder, red chili powder and black pepper powder with the mince.
- Add the whipped egg and mix well.
- Form medium sized meatballs, keep aside.
- Heat oil in a small deep frying pan. When smoking hot, flash fry the meatballs till light brown. Keep on a kitchen towel to remove the excess oil.
For the curry
- Heat oil in a pan, fry the coarsely ground onions till they are golden brown.
- Add the ginger-garlic paste, saute for 2-3 minutes.
- Add the tomato puree, sprinkle a little salt over the tomatoes. Cook till the tomatoes are cooked and the raw smell of tomatoes is gone.
- Dissolve the turmeric powder, coriander powder and red chili powder in a little water to make a smooth paste, add to the pan, cook for 2-3 minutes.
- Add the coconut paste and cook over a medium flame till oil starts to separate from the masala.
- Add 1 cup of warm water, adjust seasonings and bring to a gentle simmer. Now gently place the meatballs into the curry. Cook for a further 5-7 minutes till the gravy thickens.
- Finish with chopped coriander leaves. Serve hot with rice.
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