By M. D’Souza-Lobo (TGF)
Green Beef Ball Curry – The Traditional Way
I wrote a Konkani poem to go with the recipe
Ailo maienchea jevvnacho uggdhas
Ghorkaran addlem gaiechem mas
Kuznan bhovonk laglo dhakkto put
Aili taka masachea koddiechi aas
Mhoji maim soddamkal rantali
Bhorem ruchichem jevonn vaddtali
Sodanch mhaka ani bhoinik dakoitali
Ani borem ranndunk xikai mhunttali
Atam amchim bhurguim khoxi zattat
Amchem jevonn jeunk axetat
Rat dis, nove nove pratt sodtat
Dekhun anv ani ghorkar TGF websiter astat
Green Beef Ball Curry
This one is from the family archives. It is my mom’s recipe and was always a hit then, as is now.
Meatball – Ingredients and method
1 kg Beef cut into 1 inch pieces
A small bunch of green Coriander leaves chopped
5 – 7 mint leaves
2 green chillies
3 medium tomatoes chopped into 1 inch pieces
3 medium onions chopped into 1 inch pieces
3 inch ginger chopped
8 – 10 garlic cloves
Mix all the ingredients with the beef and mince them (as shown in the pics). Apply salt and keep aside.
Shape the meat in small balls and shallow fry on a pan with little or no oil and keep aside.
Curry – Ingredients and method
Blend the following ingredients and keep curry paste aside.
1 Coconut scraped (frozen scraped coconut, coconut powder, coconut milk, etc. can also be used) 1-2 green chillies
5-6 garlic cloves
2 inch ginger
A bunch of Coriander Leaves
4 – 5 mint leaves
½ teaspoon cumin
10-12 black peppers
¼ teaspoon turmeric
2 inch cinnamon
2 teaspooons poppy seeds
1 small ball of tamarind (deseeded and soaked in water)
3 onions finely sliced
3 tomatoes finely chopped
a bunch of curry leaves
(add these two ingredients at the end)
Add a little oil and fry the onions till brown and then add the tomatoes and cook till brown. Add the curry paste and cook it for 2- 3 minutes. Now add the meatballs and keep for a minute. Add water as the curry paste thickens. When the curry starts to boil, add the potatoes to the pan. Let it cook till done. Now add the curry leaves and simmer for around 3 minutes. Taste the curry and add 2 tablesspoons of vinegar if needed. The curry is now ready. Enjoy.
- 2 cups half and half
- 1/4 cup limoncello
- 3 Tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.
2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.
4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.