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Ball Curry (Hot spicy Method)
Ing. For the Balls.
1 Kg of Fine Minced Beef, washed, drained & all the water squeezed out nicely keep aside in a bowl.
Mince finely: 3 big Onions; 4 green chillies; 1 big bundle of coriander leaves; ½ bundle Mint Leaves - & keep aside.
Other Ing. For the Mince:1 levelTbspn. Chillie Pwd; 2 level Tbspns of Corriander pwd; 1 level tspn each of Pepper Pwd, Jeera pwd, Turmeric pwd, Garam Masala pwd; 1 Tbspn Ginger & Garlic paste; Salt to taste.
Now to the Minced meat that is kept in a bowl add all the minced items & the other ingredients kept for the mice mix nicely with yr. hands so that the masala with blend with the minced meat - now make desired size balls & keep aside.
Boil 5-6 Potatoes, peel & quarter each potato & keep aside.
Grind 1/2 a Coconut to a fine paste & keep aside. Or if you are using the Can Coconut Milk you will need 2 cans of the same - take 1 Can of the Coconut milk and dilute it with water to make 4-6 cups of think milk keep this aside. Keep another 1 Can Coconut Milk which is thick as it is.
For Garnish: 3-4 Tbspns of Chopped Corriander leaves.
Ingredients for the Gravy:
Ό cup Oil, Whole Spices Cloves 6 nos; Cinnamon 2 pcs. Of 1 long each; Cardamoms 6 nos. Salt to taste, Onions 3 big ones finely minced; 4 green chillies finely minced; 2 sprigs of curry leaves; 3 big tomatoes finely minced; 1 ½ Tbspn Ginger & Garlic Paste; 1 tspn. Each of Jeera pwd; Turmeric pwd, Garam Masala pwd; Broiled Sombu pwd, Lime Juice 2-3 tbspns or as per taste.
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Method:
Heat oil, when hot, add the Whole Spices, when they pop up,add the minced Onions, Green Chillies, Curry leaves & fry till onions are brown, now lower flame & add the Ginger & Garlic paste, fry till Oil separates, now add the Chillie pwd, Turmeric pwd, Corriander pwd, Jeera pwd & continue to fry on low heat, sprinkling a little water now & again to avoid burning of the masala, continue frying till oil comes to the surface now add the chopped Tomatoes & fry till Tomatoes are soft & mashy, add Garam Masala pwd, Sombu pwd, Salt to taste & the ground Coconut paste or the thin Coconut Milk mix well higher flame & let it bubble nicely for 3- 5 mins now lower flame & gently slip in the prepared Balls & Potato pcs. Cover vessel & let it cook on for another 5-8 mins. Open the vessel check if the balls are cooked & the gravy as obtained its thickness - shake the vessel (do not use a spoon) - pour the Thick coconut milk & shake again bring to a bubble remove from heat add lime juice & shake nicely & gently once again so that the Lime juice mixes well with the Gravy garnish with chopped Corriander leaves & serve with Coconut Rice, or Tomato Rice, Devil Chutney, & Fry.
The Above Curry could be made with Mutton/Chicken/Pork/Turkey Mince too.
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