Anglo-Indian Ball Curry (Meat Ball Curry)
The quintessential Anglo-Indian dish worldwide. Tender, spiced minced meatballs simmered gently in a rich, coconut and coriander-infused gravy. Together with Coconut Rice and Devil Chutney, this makes the legendary Sunday lunch.
Ingredients
12 items · scaled for 6 servings
Method & Preparation
8 steps to perfection
- 1
In a bowl, mix minced meat, finely chopped onion, 1 tbsp ginger-garlic paste, gram flour, chopped coriander, garam masala, and 1 tsp salt. Mix thoroughly.
- 2
Roll the meat mixture into smooth, tight golf-ball-sized meatballs. Keep chilled.
- 3
In a wide pot, heat oil and sauté sliced onions until deep golden. Add remaining ginger-garlic paste and sauté.
- 4
Add tomato puree, turmeric, red chilli powder, and coriander powder; fry until oil glistens on top.
- 5
Pour in 2.5 cups of warm water and add potato halves; bring gravy to a gentle, steady boil.
- 6
Carefully lower the raw meatballs into the boiling gravy one by one. DO NOT stir with a spoon—gently swirl the pot to keep meatballs intact.
- 7
Cover and simmer on low for 25 minutes until meatballs are cooked through and potatoes are tender.
- 8
Stir in coconut milk, simmer for 3 minutes, garnish with fresh coriander, and serve with yellow coconut rice.
Have a family heirloom version or your own recipe to share?
Preserve the culinary heritage of our community. Share your authentic family preparations, secret ingredients, and kitchen lore with the Recipe Vault.
Recipe Discussion (0)
Cooked this or have a question?
Log in or create a free account to comment, like, and share recipes.