Recipe: This Anglo Indian Mutton Mince Ball Curry is to die for!
Chef Bridget White-Kumar, who happens to be the author or seven cookbooks on Anglo-Indian cuisine, is in town. The Bengaluru-based chef is helming a pop-up restaurant called the Ministry of Chutneys at Radisson Blu Hotel GRT Chennai, which has plenty of favourites on the menu, including Colonial Muligatawny Soup, Saffron Coconut Milk Rice and Devil Chutney and Mutton Mince Ball Curry. We requested Chef Bridget to break down the steps to her classic ball curry, simmered and mildly spiced in a luscious coconut-based gravy, and she obliged. A typical Anglo-Indian dish passed on through the ages, she shares with us a fun tidbit of trivia. “This curry is also known colloquially as ‘Bad Word Curry’. As the word ‘Ball’ was considered as a slang word by the elders, in the olden days!”
Anglo Indian Mutton Mince Ball Curry
Ingredients (for the Curry)
3 large onions chopped | 1 sprig curry leaves |
3 teaspoons chilli powder | 1 teaspoon coriander powder | 2 teaspoon ginger garlic paste | 3 big
tomatoes puréed 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 | 1 teaspoon turmeric powder
Ingredients (for the Mince Balls)
1 kg minced meat either beef or mutton (fine mince) | 1 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 onions till golden brown.
• Add the ginger garlic paste and the curry leaves and fry for some time.
• Now add the chilli 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 purée and salt and simmer for some time.
• Add sufficient water and bring to boil.
• Meanwhile, mix the spice powder, salt, chopped green chillies, turmeric powder and coriander leaves with the mince and form into small balls.
• When the curry is boiling, 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.
On till December 15. Time: 7 pm to 11 pm.
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