Thursday, 16 June 2011
Ball Curry (Traditional Fare)
Courtesy: Freeda Fernandez
This, the Madras avtar of the famous ball curry preparation carries more flavour than the regular ball-curry.
Now cook the difference!
Beef: 250g (minced)
Potato: 3 (cubed)
Coconut milk: 2 cups (thin)
Coconut milk: 1/2 cup (thick) (alternatively, use coconut milk powder)
Garlic: 10 pods
Ginger: 1’’ piece
Coriander leaves: 1/2 cup
Aniseed: 1 tsp
Green chilli: 6
Salt: to taste.
Red chilli: 10 or 1 ½ tbsps chilli powder
Coriander seeds: 2 tbsp or 2 tbsps powder
Turmeric powder: 1/2 tsp
Cumin seed: 1/2 tsp
Aniseed: 1/2 tsp
Cinnamon stick: 1’’ piece
Pepper: 1 tsp
Onions: 3 (sliced)
Ginger-garlic paste: tbsp
Oil: 2 tbsps
Curry leaves a few
Coriander leaves: 2 tbsps chopped
Grind masala 1, to a coarse paste.mix well with mince & make small balls of it. keep aside.
Dry roast masala 2. Cool & grind to a powder.
Heat oil, fry onions light brown. Add ginger-garlic paste, curry leaves & coriander leaves. When fragrant, add masala 2, salt & thin coconut milk & bring to boil.
Now, drop in the meat balls gently. Partially cover the vessel, cook till balls are half done.
Add the cubed potatoes Cook till done. Finally, add thick milk, adjust salt.
You could add a tomato, sliced or a tbsp of vinegar to balance taste of coconut milk.
Ghee rice, ball curry, & raita is a favourite combination for a special occasion lunch.
Good with idiappams too.
Or for that matter ....just about Anything! Anything!