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Ball Curry (or kofta curry) is a staple in Anglo-Indian homes. Traditionally a lunch time meal. As with most (Anglo-Indian) recipes, there are many competing versions out there, however, this one is based upon the book Anglo-Indian Food and Customs by Patricia Brown. A delicious meal, which serves 6-8 people:

Ingredients 

For the Koftas

• 1 Kg lean ground beef
• 1 large onion
• a few fresh curry leaves, chopped fine
• 2 green chillies, chopped fine
• 1 small bunch of coriander, chopped fine
• Salt to taste
• Oil for frying
• One third portion ofmasala paste (below)

For the Masala Paste

• 3 tbsp cumin powder
• 3 tbsp fresh ginger and garlic paste
• 2 tbsp Kashmiri chilli, or paprika powder
• 2 tbsp fresh ground coconut, or coconut powder
• 1.5 tbsp garam masala

For the Curry

• Oil for frying
• 1 medium onion, sliced fine
• a few curry leaves
• 1 medium tomato, chopped fine
• 1 can of coconut milk
• 0.5 cup beaten curd
• 1 tbsp tamarind pureé
• Salt to taste
• 1 cup hot water
• medium bunch of coriander leaves, chopped fine
• 2 large potatoes, cubed and cooked in salted water

Instructions

1. Thoroughly mix the (for Koftas) ground beef, onion, curry leaves, green chillies, corriander, salt and one third portion of masala paste. Set aside.
2. Cube the potatoes and cook in salted water. Set aside when cooked.
3. (For the curry) in a deep pot heat the oil (moderate heat), fry the sliced onion and curry leaves until the onions are golden brown. Lower the heat and add the remaining (two-thirds) of masala paste. Fry the spices until fragrant, and then add the chopped tomato. Pour in the can of coconut milk, beaten curd and hot water. Stir in the tamarind pureé, salt and half of the coriander. Allow the curry to simmer over low heat.
4. Form the ground beef into koftas (about the size of large walnuts). Place a heavy skillet with oil over moderate heat and fry the koftas until they are a rich brown colour. Drain and transfer to the pot of simmering curry gravy. When all the koftas have been added, place the cooked potatoes in the pot, cover and simmer for a further fifteen minutes.
5. Garnish with remaining coriander leaves and serve (recommended with coconut rice, vegetable foogath and papads).

Delicious!

Interact with the Anglo-Indian Project

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