Anglo-Indian Beef Ball Curry (Bad Word Curry)

The Anglo-Indian community of Bangalore, Chennai and Kolkata has its own cuisine. Mince ball curry – jokingly called 'bad word curry' because 'balls' wasn't said at the table – is served at Sunday lunch with coconut rice.

The meatballs are cooked directly in the curry, so they stay very soft.

• Serves 4
• Prep 30 min
• Cook 40 min
• dairy-free · Spicy
• Famous in Karnataka (Bangalore, Anglo-Indian)

Ingredients

• Meatballs: 500 g beef mince, 1 small onion very finely chopped, 2 green chillies chopped, 1 tsp ginger-garlic paste, ½ tsp garam masala, ½ tsp turmeric, 2 tbsp chopped coriander and mint, 1 tbsp desiccated coconut, 1 slice bread soaked and squeezed, salt
• Curry: 3 tbsp oil, 2 onions finely chopped, 1 tbsp ginger-garlic paste, 2 tomatoes chopped, 2 tsp coriander powder, 1½ tsp Kashmiri chilli powder, ½ tsp turmeric, 1 tsp cumin powder, 1 sprig curry leaves, 200 ml coconut milk, 200 ml water, salt
• ½ tsp garam masala and coriander to finish

Method

1. Mix all meatball ingredients well and shape into 20 small balls with wet hands. Chill while you make the curry.
2. Heat the oil and fry the onions and curry leaves until golden. Add ginger-garlic and fry 1 minute.
3. Add the powders and fry 1 minute, then the tomatoes; cook until soft and oily.
4. Add the water and coconut milk and bring to a gentle simmer. Slide in the meatballs one by one – don't stir for 5 minutes so they set.
5. Cover and simmer 20 minutes, shaking the pan now and then. Finish with garam masala and coriander.

Tip: Lamb or chicken mince works the same way for a beef-free version.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.