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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 to the Passion called Food I recreate 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 a magical recipe. The dish is a total product of the influence the community has had from 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 Passion for it. We have used some handed down notes from my friends back in Madras and recreated it to take you 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!”


Serves 6   Preparation Time 45 minutes


  • 2½ Cups Grated Coconut
  • 2 Cups Basmati Rice
  • 4 tbsp Ghee
  • 3 cloves
  • 3 cardamoms
  • 1 inch Piece Cinnamon
  • 2 Bay leaf
  • ¼ tsp Whole Black Pepper
  • ½ teaspoon turmeric powder
  • 1 pinch of Saffron
  • Salt to taste


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.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.Rest covered for 10 minutes.Then separate the rice with a fork before serving. Best Served with Anglo-Indian  Meat Ball Curry


Serves 6    Preparation time 45 minutes

 Ingredients for the Curry

3 Tbsp Cooking Oil

3 large Onions chopped

1½ Tbsp ginger garlic paste

1 sprig Curry Leaves

3 Tsp Chilli powder

1 Tsp Coriander powder

1 Tsp Cumin Powder

1 Tsp All Spice powder (Anglo-Indian Recipe)

1 Tsp Coriander leaves chopped finely

½ tsp Turmeric Powder

½ cup ground Coconut paste or Tin Coconut milk

3 Tomatoes chopped

Salt to taste

 Ingredients for the Meat Ball

½ kg Minced Beef or Lamb

2 Tbsp Ginger Garlic Paste

½ teaspoon All Spice Powder

3 Green Chilies Finely chopped

3 Tbsp Fresh Coriander Finely chopped

2 Tbsp Fresh Mint Finely chopped

1 Tbsp All spice Powder

½ Tsp Turmeric Powder

½ Tsp Chilli Powder

Salt to taste


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.Now add the tomato puree and salt and simmer for some time. 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.Serve hot with Coconut Rice.



2 Tbsp Cloves

2 Tbsp Cardamom

2 Tsp Whole Black Peppercorns

5 1” piece Cinnamon

1 Tbsp Fennel


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




½ Lime sized Tamarind Soaked in 1 Cup warm water

2 Tomatoes

1 Tsp Pepper Powder

1 Tsp Cumin Powder

1 Tsp Chilli Powder

½ Tsp Turmeric Powder

½ Tsp Coriander Powder

Salt to Taste


1 Onion Sliced

2 Dry Red Chilli

3 Cloves Garlic crushed and chopped

½ Tsp Mustard Seeds

1 Sprig Curry leaves

2 Tsp Oil


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