A slight variation on a tasty curry from my early Indian cookery courses.
- 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
- Grind all of the whole spices, except for the curry leaves, to a powder in a coffee grinder or pestle and mortar.
- 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.
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.
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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