


It’s about time, I picked up the ‘ol East Indian Cookery Book and tried something new! This was one of my Mom’s treasures and now mine. I decided to try this Ball Curry aka Meatball curry as it has some unique ingredients like poppy seeds, peanuts and coconut and it was marked good by my Mom.


Although I love these old cookbooks, it’s sometimes hard to read and I made a version before this that turned out a little different than this one.

Once I tried it a few times, I reorganized the process so it’s easier to handle in todays busy and modern kitchen – enjoy!
P.S. Yes, I served these with fugiyas!



Ingredients
Method
- Prepare the spice paste by roasting all the spice paste ingredients except the coconut, turmeric and gram flour
- Keep aside to cool and then roast the coconut
- In a food processor, add the spice paste ingredients including the coconut, turmeric, gram flour and water and make a smooth paste
- Reserve all except 1 tbsp of the spice paste, add another tbsp of coconut and grind again
- To make the meatballs mix all the meatball ingredients well together and make golf sized balls
- Heat some oil and roll the meatballs in the flour and shallow fry
- Clean the saute pan, and add fresh oil and cook the potatoes till they are about 3/4 cooked and keep aside
- Add the curry leaves followed by the diced onion and allow the onion to get translucent
- Add the tomatoes, cover and cook till squishy
- Add the spice paste and saute it
- Add the coconut milk and mix it in, followed by the water
- Add salt to taste and the tamarind paste and bring to the boil
- Add the meatballs back in and cook for about 5 mins followed by the potatoes and allow the potatoes to cook as well
- Garnish with the coriander and mint leaves

