YELLOW COCONUT RICE, MINCE BALL CURRY AND DEVIL CHUTNEY

A favourite Anglo-Indian Sunday lunch Menu

ANGLO-INDIAN YELLOW COCONUT RICE   

Serves 6   Preparation Time 45 minutes

Ingredients

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

2 cups of Raw Rice or Basmati Rice

 ½  teaspoon turmeric powder or a few strands of saffron

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 small sticks of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes.  Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best eaten with Ball Curry or Chicken curry and Devil Chutney.

ANGLO-INDIAN MINCE BALL CURRY ALSO KNOWN AS BAD WORD CURRY

(Mince Koftas in a coconut based gravy)

Serves 6    Preparation time 45 minutes

Ingredients for the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chilly powder

1 teaspoon coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed or chopped finely

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

 

Ingredients for the Mince Balls (Koftas)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder or garam masala powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric powder

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 chilly powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato puree and salt and simmer for some time.  Add sufficient water and bring to boil.

Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney.

                                                          

DEVIL CHUTNEY (HELL’S FLAME CHUTNEY)

Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that is a very pungent and spicy dish. It is actually a sweet and sour sauce and only slightly pungent. The vinegar and sugar react with the onion and red chillie to produce the bright red colour. Devil Chutney is also known as ‘Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour.

Ingredients

2 medium size onions chopped roughly

1 teaspoon red chillie powder

1 tablespoon raisins (optional)

2 teaspoons sugar

A pinch of salt

2 tablespoons vinegar

 Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar. Serve with Coconut Rice.