The Anglo Indian community is a very vibrant one. Having known many friends from this community, my passion for food and life, only grew further. I have been very highly influenced by them and learnt from them how to produce simple food from simple ingredients, yet make some absolutely delicious food.

So, in this journey of the Passion called Food I’m recreating the one dish symbolic to the Anglo-Indian community, as a thank you, for being the greatest influence in my way of life. Presenting “Ball curry and Coconut Rice”. The Anglos swear by it, no occasion is ever complete without this dish, forgive me for not adding Devil Chutney – we are still working on the magical recipe. The dish is a product of the influence the community has had on me while in India. Meatballs in a coconut curry with a yellow rice induced with coconut milk. The first pressed coconut milk used in the curry and the second pressed coconut milk used for the rice. It is a marriage made in heaven and can only be achieved by the Anglos, purely because they have a Passion for it. We have used some handed down notes from my friends back in Madras and the recreation took me down memory lane. For those of you, who haven’t tasted it before, my advice, follow the recipe as is and there is no lazy or easy way. As a bonus we have added in the recipe “Pepper Water” – a concoction made by Anglo Indians comprising of water, pepper and spices.

“So what y’al waiting for, eat off your ball curry with the same old coconut rice, and drink off the pepper water, child!”

Yellow Cocunut Rice Ingredients:

  1. 2½ Cups Grated Coconut
  2. 2 Cups Basmati Rice
  3. 4 tbsp Ghee
  4. 3 cloves
  5. 3 cardamoms
  6. 1 inch Piece Cinnamon
  7. 2 Bay leaf
  8. ¼ tsp Whole Black Pepper
  9. ½ teaspoon turmeric powder
  10. 1 pinch of Saffron
  11. Salt to taste

Anglo-Indian Meat Ball Curry Ingredients:

  1. 2½ Cups Grated Coconut
  2. 2 Cups Basmati Rice
  3. 4 tbsp Ghee
  4. 3 cloves
  5. 3 cardamoms
  6. 1 inch Piece Cinnamon
  7. 2 Bay leaf
  8. ¼ tsp Whole Black Pepper
  9. ½ teaspoon turmeric powder
  10. 1 pinch of Saffron
  11. Salt to taste

Anglo-Indian Meat Ball Ingredients:

  1. ½ kg Minced Beef or Lamb
  2. 2 Tbsp Ginger Garlic Paste
  3. ½ teaspoon All Spice Powder
  4. 3 Green Chilies Finely chopped
  5. 3 Tbsp Fresh Coriander Finely chopped
  6. 2 Tbsp Fresh Mint Finely chopped
  7. 1 Tbsp All spice Powder
  8. ½ Tsp Turmeric Powder
  9. ½ Tsp Chilli Powder
  10. Salt to taste

Anglo Indian All Spice Powder Ingredients:

  1. 2 Tbsp Cloves
  2. 2 Tbsp Cardamom
  3. 2 Tsp Whole Black Peppercorns
  4. 5 1” piece Cinnamon
  5. 1 Tbsp Fennel

Anglo-Indian Pepper WaterIngredients:

Boiling:

  1. ½ Lime sized Tamarind Soaked in 1 Cup warm water
  2. 2 Tomatoes
  3. 1 Tsp Pepper Powder
  4. 1 Tsp Cumin Powder
  5. 1 Tsp Chilli Powder
  6. ½ Tsp Turmeric Powder
  7. ½ Tsp Coriander Powder
  8. Salt to Taste

Tempering:

  1. 1 Onion Sliced
  2. 2 Dry Red Chilli
  3. 3 Cloves Garlic crushed and chopped
  4. ½ Tsp Mustard Seeds
  5. 1 Sprig Curry leaves
  6. 2 Tsp Oil

Yellow Cocunut Rice Method:

  1. Blend the grated coconut with 5 cups of room temperature strain in a fine strainer and reserve the milk until needed.Wash the rice no more than Three times and soak in water for 30 minutes, drain the water Ten minutes before you begin cooking and keep aside.Heat ghee in a heavy bottomed pan and sauté the whole spices till they begin to splutter.
  2. Add the washed rice, salt, turmeric, saffron and 4 cups of coconut milk.Bring to a boil, then cover with a heavy lid and simmer for about 20 minutes till such time all the liquid evaporates.
  3. Rest covered for 10 minutes.
  4. Then separate the rice with a fork before serving.
  5. Best Served with Anglo-Indian Meat Ball Curry

Anglo-Indian Meat Ball Curry Method:

  1. 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 chili powder, Cumin Powder, Coriander powder, All Spice Powder, turmeric powder and coconut, and fry for a few minutes till the oil separates from the mixture.
  2. Now add the tomato puree and salt and simmer for some time.
  3. Add sufficient water and bring to boil.Meanwhile mix Dry Spice Powders, Ginger Garlic, salt, chopped green chilies, coriander and mint leaves with the mince and form into small balls.When the curry is boiling slowly, drop in the mince balls one by one.Do not stir let it cook in the gravy for about 10 minutes, the slowly and taking care not to break the meatballs stir.Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.
  4. Serve hot with Coconut Rice.

Anglo Indian All Spice Powder Method:

  1. In a frying pan on low heat sauté the spices for about 2 minutes.
  2. Let it Cool Using a coffee grinder powder till very fine.
  3. Store in airtight container.

Anglo-Indian Pepper Water Method:

  1. Strain the soaked tamarind in a pot.Bring all ingredients under header Boiling to a quick boil Simmer after that for about 10 minutes.
  2. In a frying pan heat oil and add Mustard seeds When they begin to splutter and the onion, garlic, red chilli and curry leaves, sauté for about 2-3 minutes
  3. Add this to the boiling pepper water and simmer for another two minutes.
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