📝 About This Recipe
A crown jewel of Anglo-Indian railway cuisine, this dish pairs fragrant, buttery coconut rice with 'Badluck Curry'—tender beef meatballs simmered in a robust, spiced gravy. This fusion masterpiece blends British sensibilities with the bold, aromatic spices of the Indian subcontinent for a comforting, soul-warming meal. The richness of the coconut milk balances the piquant heat of the curry, creating a nostalgic flavor profile that is both sophisticated and deeply rustic.
🥗 Ingredients
For the Meatballs (Koftas)
- 500 grams Ground Beef (minced very fine, 20% fat content)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 2 pieces Green Chilies (finely minced)
- 1 teaspoon Garam Masala
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Salt (or to taste)
For the Curry Gravy
- 3 tablespoons Vegetable Oil
- 2 large Red Onions (finely sliced)
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Tamarind Paste (dissolved in a little warm water)
- 1 inch stick Whole Spices (cinnamon, 3 cloves, 3 green cardamoms)
For the Coconut Rice
- 2 cups Basmati Rice (washed and soaked for 20 minutes)
- 400 ml Thick Coconut Milk (canned or fresh)
- 1.5 cups Water
- 2 tablespoons Ghee
- 2 pieces Bay Leaf
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, ginger-garlic paste, minced green chilies, garam masala, cilantro, and salt. Mix thoroughly by hand until the mixture becomes slightly tacky.
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2
Shape the meat mixture into small, smooth balls (about the size of a walnut). Set them on a tray and refrigerate for 15 minutes to help them firm up.
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3
For the rice: Heat ghee in a heavy-bottomed pot over medium heat. Add the bay leaves and let them sizzle for 30 seconds until fragrant.
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4
Add the soaked and drained rice to the pot. Gently sauté the rice in the ghee for 2 minutes to coat each grain, being careful not to break them.
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5
Pour in the coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid and cook for 15-18 minutes.
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6
Once the rice is cooked and liquid is absorbed, turn off the heat but keep the lid on. Let it steam for 10 minutes before fluffing with a fork.
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7
For the curry: Heat oil in a wide pan. Add the whole spices (cinnamon, cloves, cardamom) and let them crackle.
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8
Add the sliced onions and sauté until they are deep golden brown. This 'birista' stage is crucial for the depth of flavor in the gravy.
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9
Stir in the turmeric, chili powder, and coriander powder. Add a splash of water to prevent the spices from burning and cook until the oil separates.
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10
Add 2 cups of water and the tamarind paste. Bring the gravy to a gentle simmer.
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11
Carefully drop the meatballs into the simmering gravy one by one. Do not stir immediately, as this will break the balls; instead, gently swirl the pan.
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12
Cover and cook on medium-low heat for 20-25 minutes until the meatballs are cooked through and the gravy has thickened to your liking.
💡 Chef's Tips
To ensure the meatballs don't break, avoid stirring them for the first 10 minutes of cooking in the gravy. If the meat mixture feels too wet to hold its shape, add 1 tablespoon of roasted gram flour (besan) as a binder. For the fluffiest coconut rice, always rinse the rice until the water runs clear to remove excess starch. Sautéing the onions until they are truly dark brown (but not burnt) is the secret to an authentic Anglo-Indian gravy color. Adjust the tamarind paste according to your preference for tanginess; it should provide a subtle back-note, not dominate.
🍽️ Serving Suggestions
Serve the ball curry in a deep ceramic bowl alongside a platter of the fragrant coconut rice. Pair with a side of spicy mango chutney or a simple onion and tomato kachumber salad for crunch. A cold glass of sweetened lime juice or a light Lager balances the spices beautifully. Add a few steamed potato halves to the curry for a truly traditional 'Railway' style presentation. Garnish with extra fresh cilantro and a few slit green chilies for those who enjoy extra heat.