Ball Curry & Devil's Chutney for a Classic Anglo-Indian Lunch

Sunday lunch in an Anglo-Indian home has to be coconut yellow rice, ball curry and Devil’s chutney. The holy trinity! All three must be present together, and nothing else to defile this classic pairing — no chutney, pickles or chips.” Monty Graham and his wife Judy, of the Lil Bakery, share their recipe. More on Anglo-Indian cuisine and culture here.

Recipe for Ball Curry

Ingredients
For the meat balls
1 kg beef mince, lean meat
2 medium sized onions, chopped fine
2 green chillies, chopped fine
½ cup green coriander, chopped fine
½ tsp pepper
1 tbsp all-spice/garam masala (freshly ground is best)
4 eggs

For the gravy
3 onions, chopped
1 cup oil
4 sprigs curry leaves
4 tomatoes
1 inch ginger, chopped
10 garlic pods
2 barks of cinnamon
4 cloves
1 tbsp chilli powder
1/s tbsp turmeric powder
3 tbsp coriander powder
1 tsp cumin powder
4 potatoes, quartered
2 cups coconut milk

Method
Mix the onion, beef, pepper, and spices with the eggs, and allow to marinate for 30 minutes.
Heat oil in a pan, add in the onions, and curry leaves.
While the onions are frying, in a mixer, grind the tomatoes, onion, ginger, garlic, cloves and cinnamon.
Add to the onions in the pan, and fry for 5 minutes on medium flame until the oil separates.
Add in the spice powder and mix to combine well, 3-5 minutes.
Add 4 cups water and the potatoes, and allow to cook on low heat.
While this is cooking, prepare the balls in the palms of your hand, about 1-inch diameter.
Once the potatoes are cooked, turn the heat to high, and add in the balls. Allow to cook on high for about 5 minutes, then add in the chopped green coriander, and green chillies. Allow to simmer for 5 minutes.
Add in the coconut milk and turn off the heat.

Recipe for Devil's chutney

Ingredients
2 onions
¼ cup of vinegar
1 heaped tbsp of chilli powder
¼ tsp ginger garlic paste
Salt, to taste
3-4 tsp of sugar

Method
Combine all the ingredients together in a blender.

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