📝 About This Recipe
A quintessential pillar of Anglo-Indian culinary heritage, this Ball Curry—affectionately known as 'Badluck Curry'—is a masterful fusion of British sensibilities and vibrant Indian spices. Tender, hand-rolled beef meatballs are gently poached in a robust, aromatic gravy enriched with coconut milk and tangy tamarind. It is a nostalgic, soul-warming dish that perfectly captures the unique domestic history of the Raj era in a single bowl.
🥗 Ingredients
For the Meatballs (The Balls)
- 500 grams Ground Beef (lean, finely minced)
- 1 small Onion (very finely minced)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 2 Green Chilies (finely chopped)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt (to taste)
For the Curry Gravy
- 3 tablespoons Vegetable Oil (or ghee for richness)
- 1 inch stick Whole Spices (Cinnamon, 3 cloves, 3 green cardamoms)
- 2 medium Onions (thinly sliced)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (Kashmiri for color, or hotter if preferred)
- 2 teaspoons Coriander Powder
- 1/2 cup Tomato Puree (fresh or canned)
- 1 cup Coconut Milk (thick, first press)
- 1 teaspoon Tamarind Paste (dissolved in a little water)
For Garnish
- 1 handful Fresh Cilantro (chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, minced onion, ginger-garlic paste, green chilies, chopped cilantro, garam masala, and salt.
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2
Mix the meatball ingredients thoroughly with your hands for about 3-4 minutes. This 'kneading' helps the proteins bind so the balls don't break in the gravy.
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3
Shape the mixture into small, smooth balls (roughly the size of a walnut). You should get approximately 18-22 balls. Set them aside on a plate.
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4
Heat the oil or ghee in a wide, heavy-bottomed pan or Dutch oven over medium heat.
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5
Add the whole spices (cinnamon, cloves, cardamom) and let them sizzle for 30 seconds until aromatic.
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6
Add the sliced onions and sauté until they turn a deep golden brown. This is crucial for the color and sweetness of the gravy.
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7
Stir in the turmeric, chili powder, and coriander powder. Add a splash of water if the spices seem to be burning.
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8
Pour in the tomato puree and cook for 5-7 minutes until the oil starts to separate from the masala (the 'bhuna' stage).
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9
Add 2 cups of water and the tamarind paste. Bring the liquid to a gentle boil, then reduce the heat to a simmer.
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10
Carefully drop the raw meatballs into the simmering gravy one by one. Do not stir them immediately, or they will break.
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11
Cover the pan and simmer on low heat for 15-20 minutes. Occasionally swirl the pan gently by the handles to move the meatballs.
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12
Once the meatballs are firm and cooked through, gently stir in the coconut milk. Simmer uncovered for another 5 minutes to thicken the sauce to your liking.
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13
Taste and adjust seasoning with salt. Garnish generously with fresh cilantro before serving.
💡 Chef's Tips
For the softest meatballs, ensure the mince is very fine; you can pulse it in a food processor briefly if needed. Avoid over-stirring the pot once the meatballs are added; a gentle shake of the pan is safer until they firm up. If you prefer a thicker gravy, you can add a small boiled, mashed potato to the sauce before adding the meatballs. Traditional Anglo-Indian recipes often use 'Bottle Masala', but the spice blend provided here is a perfect authentic substitute. Letting the curry sit for 2-3 hours before serving allows the flavors to penetrate the meat deeply.
🍽️ Serving Suggestions
Serve steaming hot with Coconut Saffron Rice (Yellow Rice) for the most traditional experience. Pair with buttery 'Pav' buns or crusty dinner rolls to soak up the rich coconut gravy. Accompany with a side of sharp Mango Chutney or a fresh Onion and Tomato Kachumber salad. A chilled glass of light Lager or a crisp Rosé balances the warm spices beautifully. For a low-carb option, serve over cauliflower rice or with steamed green beans.