Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

October 21, 2017


ANGLO-INDIAN MINCE BALL CURRY (KOFTA CURRY) This is a typical Anglo-Indian Favourite.  It can be prepared with either ground beef, […]
This is a typical Anglo-Indian Favourite.  It can be prepared with either ground beef, mutton or lamb. It took its origins from the early Dutch settlers who were the first to introduce Forced Meat in India which eventually evolved into the forced meat balls being cooked in a gravy sauce which  is our very own Anglo-Indian Ball Curry today. Ball Curry is also known as Bad Word Curry as word ‘Ball’ was considered a slang word or bad word in the olden days. Hence the name Bad Word Curry
Serves 6        Time required: 1 hour
Ingredients; For the Curry
3 large onions chopped                  
1 sprig curry leaves
3 teaspoons chillie powder              
1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste     
3 big tomatoes pureed
½ cup ground coconut paste           
1 teaspoon spice powder or garam masala
Salt to taste                                    
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon turmeric powder
Ingredients for the Meat Balls (Koftas)
½ kg fine beef mince or lamb / mutton mince   
½ teaspoon spice powder
3 green chilies chopped               
A small bunch of coriander leaves chopped finely
Salt to taste                                  
½ teaspoon turmeric powder
Heat oil in a large pan and fry the onions till golden brown. Add the ginger garlic paste and the curry leaves and fry for some time.  Now add the chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato juice and salt and simmer for some time.  Add sufficient water and bring to boil.

Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney.

Article written by Bridget White-Kumar
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