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!

EI Ball Curry

Ingredients

Spice Paste

  • 4 Kashmiri Chillies
  • 1 tsp Cumin seeds
  • 3 tbsps Coriander seeds
  • 1 tbsp Peanuts
  • 1 tsp Mustard seeds
  • 6 Garlic cloves
  • 1 inch Ginger sliced
  • 3 tsps Poppy seeds khus khus
  • 1 tsp Sesame seeds
  • 1/2 cup shredded or grated Coconut
  • 1/2 tsp Turmeric
  • 1 tbsp Gram Flour or Chana ka atta
  • 3/4 cup Water

Meatballs

  • 1 tbsp shredded or grated Coconut and I’m going to process this again
  • 1 tbsp of the prepared Spice Paste
  • 500 gms approx – 1 lb – 10 oz lean ground Beef
  • Salt to taste
  • 1 tbsp finely minced Garlic
  • 1 tbsp finely minced Ginger
  • 1 tbsp finely minced green Chilli
  • 1/4 cup finely minced Onion
  • 1 Egg
  • 1 tbsp chopped Coriander leaves
  • 1 tbsp chopped Mint leaves
  • Add a squeeze of Lime juice

For frying

  • 1/2 cup all purpose Flour
  • 1 cup cubed Potatoes

Gravy

  • 5 – 6 Curry leaves
  • 1 cup of diced Onion
  • 1 cup diced Tomato
  • Rest of Spice Paste
  • 400 ml canned Coconut milk
  • 1.5 cups Water
  • Salt to taste
  • 2 tbsps Tamarind paste

Garnish

  • 1 tbsp chopped Coriander
  • 1 tbsp chopped Mint leaves

Instructions

  • 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