Ball Curry
Ball Curry. Meatballs in a mild tomato-onion gravy. Spiked with ginger. Pacified with coconut milk. Finished with fresh coriander leaves.
Ingredients
For the meatballs
- 300 g minced mutton
- 1 egg whipped
- 1 onion finely chopped
- 2 green chili finely chopped
- 1/4 cup coriander leaves finely chopped
- 1 tsp black pepper powder
- 1/2 tsp turmeric powder
- salt to taste
- oil for frying
For the curry
- 2 onion coarsely ground
- 2 tomatoes pureed
- 3 tbsp coconut paste
- 1/2 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 11/2 tbsp mustard oil
- 1/4 cup coriander leaves chopped
- salt to taste
Instructions
For the meatballs
- Mix the chopped onions, chopped green chillies, turmeric powder, red chili powder and black pepper powder with the mince.
- Add the whipped egg and mix well.
- Form medium sized meatballs, keep aside.
- Heat oil in a small deep frying pan. When smoking hot, flash fry the meatballs till light brown. Keep on a kitchen towel to remove the excess oil.
For the curry
- Heat oil in a pan, fry the coarsely ground onions till they are golden brown.
- Add the ginger-garlic paste, saute for 2-3 minutes.
- Add the tomato puree, sprinkle a little salt over the tomatoes. Cook till the tomatoes are cooked and the raw smell of tomatoes is gone.
- Dissolve the turmeric powder, coriander powder and red chili powder in a little water to make a smooth paste, add to the pan, cook for 2-3 minutes.
- Add the coconut paste and cook over a medium flame till oil starts to separate from the masala.
- Add 1 cup of warm water, adjust seasonings and bring to a gentle simmer. Now gently place the meatballs into the curry. Cook for a further 5-7 minutes till the gravy thickens.
- Finish with chopped coriander leaves. Serve hot with rice.