Asma Khan served up a tasty Anglo-Indian meatball curry with coconut rice on James Martin’s Saturday Morning.

The ingredients are: 1 kg/2 lb 4 oz/41⁄2 cups finely minced (ground) beef, 2 tbsp finely chopped parsley, 3 green chillis, finely chopped and 1 tsp salt.

For the gravy: 4 tbsp vegetable oil, 3 onions, ground to a paste, 1 tbsp garlic paste, 2 tbsp fresh ginger paste, 1 tbsp ground coriander, 1⁄4 tsp chilli powder, 1 tsp salt, 2 tbsp tomato purée (tomato paste), 500 ml/17 fl oz/2 cups thick coconut milk, 1 tsp ground garam masala and A handful of parsley leaves, chopped (optional).

For the Anglo-Indian Coconut Rice: 300 g/101⁄2 oz/11⁄2 cups basmati rice, 3 tbsp vegetable oil, 1 small white onion (approximately 100 g/31⁄2 oz), evenly and thinly sliced into half-moons, 4 green cardamom pods, 4 cloves, 1 piece cassia bark, 2.5 cm/1 inch long, 1 large Indian bay leaf, 1⁄4 tsp ground turmeric, 1 tsp salt, 1 x 400-ml/14-fl oz tin coconut milk and 200 ml/7 fl oz/3⁄4 cup warm water.

See recipes by Asma Khan in her book titled: Ammu – TIMES BOOK OF THE YEAR 2022 Indian Homecooking to Nourish Your Soul available from Amazon now.