Ball Curry

Ingredients

• Any description of meat will do; mince a pound of it.
• A piece of green ginger
• a little allspice
• half an onion
• half a garlic
• the yolk of one egg
• a tablespoonful of curry powder
• a teacup of cocoanut or cow’s milk
• a tablespoonful of tamarind water

Method

1. 1

   Mince the meat and grind the ginger, allspice, salt, onion, and garlic into a paste.

2. 2

   Mash this paste with the minced meat and egg yolk, fashion into balls, and fry in ghee or butter.

3. 3

   Remove the balls and fry a sliced onion until brown, then add curry powder and fry.

4. 4

   Pour in cocoanut milk, bring to a boil, add the balls, cover, and simmer for ten minutes.

5. 5

   Uncover, stir until gravy thickens, then add tamarind water or lemon juice, and serve.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 5. The excerpt below is the record exactly as published.

Ball Curry. — You will fiud a mincing machine handy in making this, our noisy Indian method of chopping and mincing being impracticable in this country. Any description of meat will do ; mince a pound of it. Grrind to a paste the following : A piece of green ginger, a little allspice and salt, half an onion, half a garlic. Mash this paste with the mince meat and the yolk of one egg. Fashion the mixture into balls, the size of large cherries, and fry them in “ ghee,” butter, dripping, or lard. Your balls now being ready, take them out of the grease, which utilise by frying therein one sliced onion till brown ; then add a tablespoonful of curry powder and fry, after which pour in a teacup of cocoanut or cow’s milk and give it a boil, when add the balls, cover, and allow to simmer for ten minutes. Now uncover, stirring occasionally till the gravy thickens, when add a tablespoonful of tamarind water

Cook this with the app: pantry check, scaling, and the assistant.