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!

INGREDIENTS:

Beef:  250g (minced)

Potato: 3 (cubed)

Coconut milk:  2 cups (thin)

Coconut milk: 1/2 cup (thick) (alternatively, use coconut milk powder)

Masala   1:

Shallots: 10

Garlic: 10 pods

Ginger: 1’’ piece

Coriander leaves: 1/2 cup

Aniseed: 1 tsp

Green chilli: 6

Salt: to taste.

Masala  2:

 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

Cloves: 6

Cardamom: 3

Pepper: 1 tsp

Onions: 3 (sliced)

Ginger-garlic paste:  tbsp

Oil: 2 tbsps

Curry   leaves   a few

Coriander leaves: 2 tbsps chopped

METHOD:

 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.

Note:

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!