Venison curry

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Recipe review

Deer, deer!

5/5 Smashing curry. Jerry, aka Chef (talk)

Venison curry
Venison curry
Servings:Serves 2
Calories per serving:746
Ready in:1 hour 10 minutes
Prep. time:10 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2012

A slight variation on a tasty curry from my early Indian cookery courses.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Mise en place

Method

  1. Add the oil to a heavy frying pan or wok, brown the meat quickly over a high heat, remove and reserve.
  2. Fry the onions, garlic and grated ginger until the onions are sort, about 8 minutes.
  3. Add the ground spices and fry for a minute more.
  4. Stir in the tomatoes, tomato puree, vinegar, julienned ginger, meat and 1/4 a cup of boiling water and mix well.
  5. 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.
  6. Remove the cover, add the coconut block, green chili, season with salt, mix well and cook until the coconut is dissolved.

Serving suggestions

Serve with plain boiled rice and naan breads

Variations

Add cubed potatoes and a little extra liquid at the start.

I f you don't have curry leaves, just use a couple of bay leaves.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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