Every Anglo Indian would know how close this dish is to all our hearts!! No matter where on Earth an Anglo is, I am sure they've figured how to make this dish for their families. As a small child, it was hard for me to explain what #ballcurry was to all my friends in school when I was asked what I ate for lunch.
The joy of of being home and ordering ball curry for a Sunday family lunch, is unmatched. I truly believe that no one in this world can make ball curry as good as my mother and I’m so glad that today, I finally tried making this for my husband. A good ball curry and yellow rice, followed by a long nap in the Scolt house--- just the perfect Sunday for me :)
Now, since I'm miles away from home and there are no signs of when I can go back thanks to #covid19, I decided to make it myself and feel a tad bit closer home.
This was surprisingly extremely easy to cook and as soon as I started making the curry, that smell that took over my kitchen made me miss home more than I ever have! I knew I nailed it when I saw the balls retain their form in the gravy.
Cooking truly helps me process the entire day's work and I enjoy the few moments I have to myself in the kitchen. Bad day/ good day, that time spent after work, putting together dishes that remind me of home and special dishes that I've tried on my journeys around the world, is the best time ever!
Read on below to learn how to make my all-time favorite Anglo Indian dish. I'm sure you're going to love it!
P.S- Ensure to make enough balls for your lunch the next day :)
Ingredients (ball curry):
400 gms mince mutton (goat)
3 large onions
3 boiled potatoes cut in half
6-7 curry leaves
2-3 cloves
1 cardamom
1 cinnamon stick
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp chili powder
1 tsp garam masala powder
A bunch of coriander leaves
5-6 tbsp coconut milk
150 gms tomato purée
3 green chilies
Salt to taste
Recipe for Ball curry & yellow rice:
Step 1: Clean the mince. Add chopped coriander leaves, chopped green chilies, chopped onions (Use 2 of the 3 onions and ensure they are very finely chopped), garam masala, salt and mix well.
Step 2: Make balls and keep aside.
Step 3: Heat oil in a pan and add the curry leaves, cloves, cinnamon, cardamom and fry.
Step 4: Add the remaining onions and fry well till they turn brown.
Step 5: Add ginger/ garlic paste and fry. Add tomato purée and all the masalas. Keep adding water and let it boil. Remember to add salt and taste the gravy.
Step 6: Add in the balls to the boiling gravy. Cover and let the balls cook well for 10-15 minutes. Keep checking and adding water if required.
Step 7: Add in the coconut milk and boiled potatoes and let it cook for another 5 minutes.
Ingredients (yellow rice):
1 cup basmati rice
2 star anise
2-3 cloves
1 cardamom
1 cinnamon
1 Bay leaf
Salt to taste
A few threads of Saffron
Recipe for yellow rice:
Step 1: Soak a cup of basmati rice in water
Step 2: Bring water to a boil and add all the whole spices along with the saffron and say to taste.
Step 3: Add in the rice and let it cook well till the grains are soft.
Plate up!!
Garnish with coriander leaves and a sprinkle of lemon juice. Ball curry MUST be served with yellow rice (some people prefer coconut rice, which tastes very good as well). Add a nice spicy chutney on the side- I made my favorite garlic-onion chutney.
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