Danish Food Culture - Recipes - "Boller i Karry"

Boller I Karry - Danish Meatballs in Curry - is a traditional Danish pork recipe and everyday favourite dish that has been prepared and served for generations of Danes for over 150 years. The dish was invented around 1840 - when the first mix of curry powder and species was imported and introduced in Denmark in 1837. When the recipes and dish had become common - it was categorized as being a very exotic serving with rice - as the Danes were not used to hot spicy food in the middle of the 19th century. The secret behind the preparation is - that the dish only must have a slight taste of mild curry - and must not in any way be spicy hot like dishes from the Far East - but just have a smooth and delightful curry flavour that pleases the Scandinavian food culture and taste.

Boller i Karry - Danish Meatballs in Curry

Boller i Karry
(Danish Meatballs in 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.

Ingredients:

Meatballs
300 g
3/4 teaspoon
1
1
1 dl
4 tablespoons
1/4 teaspoon
1½ teaspoon

Mild Curry Sauce
20 g
1/2
3 teaspoon
2 1/2 tablespoons
6 dl

4 teaspoon

Ground pork
Salt
Big onion
Egg
Milk
Flour
Pepper (according to taste)
Water

Butter
Onion
Mild Curry
Flour
Boiling water from meatballs or chicken stock
Whipping cream or yogurt

First Curry Powder in 1837

Curry powder was first introduced to the Danes in 1837 - and was used to prepare the first exotic dish with meatballs and rice. The dish became an everyday favourite and a delicious pork recipe in the Danish kitchen for over 150 years ago.

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Boller i Karry - a everyday Danish pork recipe

Mix the meatball ingredients together - and let the minced meat bound cool in the fridge for an hour. Then form the meat bound into small balls or shape the balls as you desire. Then cook them in boiling water for about 10-12 minutes. Later drain it for water - but keep some of the meat ball water or stock for the curry sauce.

For the curry sauce - melt the butter in a pan and add flour – then whip it 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 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 mild curry flavor. Let the meatballs cool while they soak up the curry sauce for 3-4 hours. Then heat up the dish and serve with rice.

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

Velbekomme - Enjoy your meal!