Curry
Powder in Denmark - 1837 |
|
Curry
powder was first introduced to the
Danes in 1837 - and was used to
prepare the first exotic dish with
meatballs and rice called "Boller
i Karry". At first - the dish
was an exclusive serving in restaurants
- and later became very popular
as an everyday favourite - as well
as a delicious pork recipe in the
Danish kitchen for over 150 years
ago. |
"Boller
i Karry"
(Pork
Meatballs in mild Curry) |
The
dish is over 150 years old and
has been a traditional everyday
meal for generations of Danes
that just want to taste the curry
flavour wit the pork meatballs
and rice. Curry was first imported
to Denmark in 1837 - and the dish
was served about 1840. Here is
a very old recipes from the 19th
century that is very simple to
prepare.
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Meatballs
300 g
1
1
1 dl
4 tablespoons
3/4 teaspoon
1/4 teaspoon
1½ teaspoon
Mild Curry Sauce
20 g
1/2
3 teaspoon
2-3 tablespoons
6 dl
3-4
teaspoons
Rice
2 dl |
Ground
pork
Big onion
Egg
Milk
Flour
Salt
Pepper (according to taste)
Water
Butter
Onion
Mild Curry
Flour
Boiling water for meatballs
Whipping cream or yogurt
Long-grain
white rice
|
"Boller
i Karry" & Mashed Potatoes |
As
the Danes eat tremendous
many potatoes with nearly
every meal - then the
traditional Rice is replaced
with mashed potatoes -
as a variation of the
popular and national “Boller
i Karry” dish. (Pork
Meatballs in Curry)
|
|
Rice
in Denmark
- from the 16th century |
Rice
was imported into Denmark at the
beginning of the 16th century -
where this oriental crop became
quite popular in Danish food making
- and up to the 19th century - rice
was an important supplement that
replaced the Danes beloved potatoes
in some every day dishes. |
|
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"Boller i Karry"
- A everyday Danish pork recipe
(Pork
Meatballs in mild Curry)
Mixing the ingredients
well
- Mix the meatball ingredients
together very well - and let the minced
meat mixture cool in the fridge for an
hour.
Boil water
- Then boil water in a selected saucepan
adding a bit of butter.
Forming the meatballs
- Form the meatballs
into round balls with a tablespoon - and
dip the spoon regularly in the boiling
water to shape the round meat balls in
the palm of your hand.
Cooking the meatballs
- Then cook the raw meatballs
in boiling water for about 10-12 minutes.
Later drain them for water - but keep
some of the meat ball water and stock
for the curry sauce.
Mild curry sauce
- For the curry sauce
- melt the butter in a pan and add flour
- then whip it constantly together into
a smooth dough. After that - mix the mild
curry powder and onion together in the
sauce. Add the hot stock. Boil the sauce
together for some minutes while stirring.
Add the cream or yogurt.
Season the curry sauce - The Secret!
- Season to taste with
salt - pepper - and the dish must not
be spicy hot. That is the secret
of the dish - as it must leave the meal
with a smooth and mild curry flavour
- that pleases the Scandinavian food culture
and taste.
Meatballs and mild curry sauce
- Put the meatballs in
the mild curry sauce and let them rest
- while they soak up the curry sauce for
at least 1 hour to flavour the entire
dish.
Fluffy White Rice
- Fill the saucepan with a tight-fitting
lid with 2dl long-grain white rice - after
rinsing the rice in cold water. Then top
up with 3 times as much water over the
amount of rice. Let the water boil over
the rice for 5-10 minutes - then let the
rice rest for at least 45 minutes on lowest
heat - until the rice has soaked up all
the water and the rice is totally dried.
If
preferred
- then ad a bit of butter to the fluffy
rice - which adds a rich flavour to the
rice.
Sautéing
the rice in butter for a few minutes
before cooking the rice - adds an extra
taste to the rice.
Final "Boller i karry"
dish
Then heat up the dish and serve with
rice - and decorate with cut chives.
Ready-made "Boller i Karry"
You can also buy ready-made "Boller
i Karry" in supermarkets and
grocery stores.
See Eating
and traditional Danish food culture
See
Danish Specialities with Recipes in English
Recipes
Velbekomme!
- (Means
- Enjoy your meal in Danish!)
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