* 300 g of venison, cut into thin strips and bashed with the back of a heavy Frying-pan, Jamie Oliver style, to Tenderise.
* 2 teaspoons Coriander seeds
* 1 teaspoon Turmeric powder
* 1 teaspoon Chili powder
* ½ teaspoon Fenugreek seeds
* 1 teaspoon Cumin seeds
* ½ teaspoon Peppercorns
* 4 Cloves garlic, peeled and crushed
* 2.5 cm (1") peeled Ginger, ½ Grated, ½ Julienned (cut into very thin strips)
* 6 Curry leaves
* 100g Coconut block
* 2 large Onions, peeled and slices
* 200g tinned Tomatoes or equivalent amount of fresh tomatoes
* 2 tablespoons of tomato puree
* 1 green Chili, chopped finely
* 1 tablespoon Malt vinegar
* 2 tablespoons Ghee, Oil or Butter
* Sea salt to taste

===Method===
* Add the Oil to a heavy Frying pan or Wok, Brown the Meat quickly over a high heat, remove and reserve.
* Fry the Onions, Garlic and Grated Ginger until the onions are sort, about 8 minutes.
* Add the Ground Spices and Fry for a minute more.
* Stir in the Tomatoes, tomato puree, Vinegar, Julienned Ginger, meat and 1/4 a cup of boiling water and mix well.
* Cover and cook until the Meat is tender, about 30 to 40 minutes. If the Meat is still tough, add another 1/4 cup of Boiling water and continue cooking for 20 minutes more.
* Remove the cover, add the Coconut block, green Chili, season with salt, mix well and cook until the Coconut is dissolved.

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