Traditional Kebab Curry (First appeared in iDiva.com)

Traditional Kebab Curry (First appeared in iDiva.com)

Kebab Curry
Kebab Curry

This weekend was special, because I wanted to cook a meal for my friends. I had invited some old schoolmates for lunch. With a toddler at home there’s little time for an elaborate meal, yet I wanted to treat my friends to a lunch that they would never forget. The reasons are two-pronged; one – When I was at school, my friends would never imagine me in the kitchen as I wasn’t the ‘domestic’ kind, and two – It would be a challenge to cook something delicious that looks like a complicated concoction, with a toddler running amok when my nanny has taken the weekend off.

So, I set to make something new from a cookbook titled, The Chef by Isidore Coelho – a traditional recipe book that according to my mum is a must-have if her daughter needs to eat good food. This book has a compilation of several traditional Mangalorean, Goan, East Indian dishes and is almost like the Holy Bible of traditional cooking. Do buy it if you find it – usually available at St Paul Publications at Bandra (if you search hard enough) in Mumbai. I was lucky to get a copy that was published in English – most of the books are printed in Kannada (to be read in Konkani).

Here is the kebab recipe I dug out from this book but added my own twist to it. The quicker way to do this is, use readymade kebabs available in the market

 

Ingredients (serves 6):

½ kg mince meat
2-3 potatoes
3 tbsp ghee
1 sliced onion
½ a grated coconut
For grinding:
8 dry chillies
2 tsp coriander
½ tsp cumin seeds
½ tsp turmeric
6 cloves of garlic
6 pepper corns
Tamarind water

For mincing:

2 onions
2 green chillies
1 piece ginger
Salt to taste

Method:

 

  1. Mix the minced meat, onions, ginger and chillies.
  2. Boil, peel and cut potatoes.
  3. Grind the coconut. Get thick juice. Make some thin juice out of it and keep both aside.
  4. Grind the masala in the thin juice.
  5. Add some of the ground masala to the minced meat, onions, ginger and chillies. Now roll small meat ballsMake them into small balls.
  6. Fry the sliced onion in ghee, add rest of the ground masala, fry well adding thin coconut juice regularly.
  7. When it comes to a boil add the meat balls.
  8. Allow to cook for ½ hour and add the boiled potatoes.
  9. Lastly add the thick coconut juice and salt to taste.
  10. Simmer for 15 minutes.
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