Curry and Chips

The great Debate : What is the worlds greatest  hangover food ?


Is it a fry up ?

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Photo Credit: Ladland

Left over pizza eaten cold?

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Photo Credit: Boys will be Boys Blog

A burger with the lot?

Burger Edge picture
Photo Credit: Hey Paw Blog Spot

Or a dose of carrot and beetroot juice to remove the taste of stale beer?

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Photo Credit:  Juice Goddess Blog spot

 

Gujarati meatballs is a tested hangover cure. It breaks the rules  with plenty of oil,  spices galore and a whole lot of heat! It whacks your taste buds with a bang and says ‘I dare you to be sick!’

And with every good recipe there is a back story.  A couple can’t call themselves a couple until they have experienced a joint hangover. We hadn’t been going out  long. A  party at his share house in Balwyn. Too many shots mixed in with cheap wine. I spent the night lying on the bathroom floor to be close to…. the toilet. D snored away oblivious.

The following morning too ill to talk, I made my way to the kitchen and found D cooking something that smelt amazing, although my stomach was telling me Noooooo!

I watched as he made the meatballs and my only comment was, ‘No egg and no breadcrumbs. Won’t they fall apart?’ and ‘What is this round tin? Why do you keep the spices in there?

He smiled, ‘Trust me, no need for egg and breadcrumbs.’

We sat at the kitchen table and wolfed down the  meatballs. The most perfectly formed lamb  meatballs covered in a spicy tomato sauce accompanied by Nan bread that he had made himself.

Reader-I married him!

The hangover food has evolved into a  much loved family and friends staple  and I got my own spice tin as a wedding present.

P.S   A traditional Indian spice tin  is called a masala dabba  made up of two lids, as set of inner tins and one or more spice spoons. The set is found in most Indian homes and is used to store the most commonly used spices.

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Photo Credit: erimur
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Photo Credit : erimur

Dev’s Gujerati Meatballs

500 grams mince

1 tsp ginger grated

1 tsp garlic chopped

1 tsp chilli powder (red)

1 tsp coriander powder (tan)

½ tsp turmeric (yellow)

1 tsp cumin seeds

Pinch salt

Method

Mix all ingredients for meatballs together and make into small 2-3 centimetre diameter balls.

Sauce

1 stick cinnamon

6 cloves

2-3 cardamom pods

1 onion finely chopped

1 tsp ginger grated

1 tsp garlic chopped

1 400gram tin tomatoes

1 tsp chilli powder (red)

1 tsp coriander powder (tan)

½ tsp turmeric (yellow)

Pinch salt

4 Potatoes (1 per person medium sized cut in half)

½ tsp Garam masala

fresh coriander to garnish

To make sauce

Heat 4-6 table spoons oil in pan; when hot add cinnamon cloves and cardamom to oil.

When spices start popping turn down heat to medium and onion, garlic and ginger continue to stir to stop the ingredients burning.

When onions start getting brown on the edges add tin tomatoes and break up with back of slotted spoon; turn heat down and cover with lid.

Let sauce cook stirring occasionally to stop sauce burning and sticking to bottom of pan add water if sauce is too thick and dry.

When oil starts to surface add ground spices and mix and let cook for 2 minutes.

Add meatballs and put lid back on let the steam firm up the meatballs. Stir after 5 minutes and put lid back on and cook for 10 minutes.

Add potatoes, put lid on and cook on low heat for 20 minutes. Stir occasionally to stop sauce  burning add water if necessary.

5 minutes before end of cooking add Garam masala.

Add  fresh coriander just before serving.

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