Friday, October 31, 2008


Serves 6

Ingredients; For the Curry
3 large onions chopped

1 sprig curry leaves

3 teaspoons chilly 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 tumeric powder

Ingredients for the Mince Balls (Kofta)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon tumeric 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 chilly powder, coriander powder, spice powder or garam masala powder, tumeric powder and coconut and fry for a few minutes till the oil separates from the masala. Now add the tomato juice and salt and simmer for some time. Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, tumeric 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.

These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY

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