I can’t wait to share more about the trip with you. However, that wonderful trip ended with an anti-climatic couple of days of jet lag followed by 2 weeks of a cold, stubborn cough and a couple of days of a fever. Am I glad that’s over. I hate being unwell mostly, because that means I cannot be up and about cooking and enjoying the simple pleasures of life. But I’m well and truly glad to be back.
One of the first few things I cooked up after getting back on my feet is my beloved Mama’s Meatball Curry. I’ve always loved this curry right from the time I was a little girl. This time when I went to Mumbai, I knew I had to learn this recipe from her. See this is the thing with her recipes, she can whip them up with her eyes closed, but ask her to tell you how she makes it and she may leave out a thing or two, not intentionally of course. So this time around, I got into the kitchen and watched her make it. Yes, I watched her, like a hawk 😉 And I’m happy to report that I got the recipe down and made the curry today and I was really pleased with how it turned out. Ofcourse, nothing can beat the food my Mother makes (even though I follow her recipes to the T, her food always turns out better), but this came pretty close, I tell ya.
This recipe is a little more intricate than most of the recipes I share here, but it is really easy. There are two parts to it – one is making the meatballs and the second is making the curry itself. This curry is full of flavor and goes really well with either plain steamed rice or this fragrant Peas Pulao. If you’re not in the mood for rice, it goes well with some Goan bread (Poee) or dinner rolls too.
Goan Meatball Curry
For the Meatballs –
1/2 kg beef mince (ground beef)
1 medium onion, finely chopped
1-2 green or red chillies, finely chopped
2 tbsp fresh coriander leaves and stalks, finely chopped
Salt, to taste
1/4 tsp turmeric powder
1/2-1 tsp red chilly powder
1 tbsp worcestershire sauce (optional, though it does add good flavor)
Mix all the ingredients together.
Form the meatballs and set aside.
For the curry –
1 small onion, finely chopped
6 curry leaves
2 tbsp oil
Salt, to taste
Tamarind, to taste (Soak tamarind in warm water to form a pulp)
Fresh coriander leaves and stalks, finely chopped
1 large potato, peeled and cut into large cubes
Grind to a fine, smooth paste (masala) using a little water –
8 Kashmiri chillies (dry red chillies, mildly spiced, but used for its vibrant color)
4 Bedki chillies (dry red chillies, spicy)
3 large cloves garlic
1 tsp cumin seeds
10 black pepper corns
1/3 tsp turmeric powder
Heat the oil in a pan and carefully drop the curry leaves in.
Add the onion and saute on a medium high heat till the onions are translucent.
Add the masala and continue sauteeing for a few minutes till the raw smell of the masala goes and the oil starts to seperate.
Add salt, to taste.
Add water to get it to the desired consistency, depending on how thick or thin you’d like the gravy. Keep in mind that the gravy does thicken a little as it cooks. Err on the side of less, you can always add more water as you need.
Gently place the meatballs in the gravy.
Place the potato cubes in the gravy without smashing the meatballs.
Once the gravy comes to a boil, turn the heat to a simmer, cover the pot and let the curry cook.
After about 15 minutes, check to see if done.
Check and add more salt, if needed.
Add tamarind pulp to taste.
Once ready, garnish with some fresh coriander and serve hot.
**Note: You will be able to find Kashmiri chillies in most Indian shops in Sydney and a few of them carry the Bedki / bedgi variety. If you can’t get your hands on them, substitute with any dry red chillies you have on hand. You may then need to adjust the number of dry red chillies used, to regulate the spice level to your liking.