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{{Template:CookTools}}
<!-- seo -->
<div class="right_imgs" style="float: right; width: 320px;">
{{#seo:
|title=Venison curry a beef recipe
|titlemode=replace
|keywords=#venisoncurry #ginger #tomatopuree #onions #coconutblock #curryleaves #fry #julienned #chili #spices #grated
|hashtagrev=032020
|description=A slight variation on a tasty curry from my early Indian cookery courses
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<!-- /seo -->
A slight variation on a tasty curry from my early Indian cookery courses.
{{recipesummary
{{recipesummary
|Servings = Serves 2
|TotalCalories = 1492
|PortionCalories = 746
|DatePublished=3rd November 2012
|Author=Chef
|Servings = Serves 2
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 1 hour 10 minutes
  |TotalTime = 1 hour 10 minutes
  |PrepTime = 10 minutes
  |PrepTime = 10 minutes
  |CookTime = 1 hour
  |CookTime = 1 hour
  |Image = [[Image:Venison curry served.jpg|300px|alt=Electus]]
  |Image = [[Image:Venison curry served.jpg|thumb|middle|none|alt=Electus]]
 
}}
}}
[[Image:Venison curry reduced.jpg|thumb|300px|right|Reduced]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Venison curry the start.jpg|thumb|300px|right|The start]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Venison curry ingredients.jpg|thumb|300px|right|The ingredients]]
 
</div>
<span class="review">
A slight variation on a tasty curry from my early Indian cookery courses.
<span class="reviewHeader">
===Ingredients===
====Best recipe review====
</span>
''<span class="reviewTitle">Deer, deer!</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">Smashing curry.</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
 
{{RecipeIngredients
{{RecipeIngredients
| 300 g of [[venison]], cut into thin strips and bashed with the back of a heavy [[Frying|frying]]-pan, Jamie Oliver style, to [[Tenderise|tenderise]].
| 300 g of [[venison]], cut into thin strips and bashed with the back of a heavy [[Frying|frying]]-pan, Jamie Oliver style, to [[Tenderise|tenderise]].
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| 2.5 cm (1") peeled [[Ginger|ginger]], &frac12; [[Grated|grated]], &frac12; [[Julienned|julienned]] (cut into very thin strips)
| 2.5 cm (1") peeled [[Ginger|ginger]], &frac12; [[Grated|grated]], &frac12; [[Julienned|julienned]] (cut into very thin strips)
| 6 [[Curry leaves|curry leaves]]
| 6 [[Curry leaves|curry leaves]]
| 5 cm (2") slice of [[Coconut block|coconut block]]
| 100g [[Coconut block|coconut block]]
| 2 large [[Onions|onions]], peeled and slices
| 2 large [[Onions|onions]], peeled and slices
| 1/2 can of [[Tomatoes|tomatoes]] or equivalent amount of fresh tomatoes
| 200g tinned [[Tomatoes|tomatoes]] or equivalent amount of fresh tomatoes
| 2 tablespoons of [[tomato puree]]
| 2 tablespoons of [[tomato puree]]
| 1 green [[Chili|chili]], chopped finely
| 1 green [[Chili|chili]], chopped finely
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| [[Fry]] the [[Onions|onions]], [[Garlic|garlic]] and [[Grated|grated]] [[Ginger|ginger]] until the onions are sort, about 8 minutes.
| [[Fry]] the [[Onions|onions]], [[Garlic|garlic]] and [[Grated|grated]] [[Ginger|ginger]] until the onions are sort, about 8 minutes.
| Add the [[Ground|ground]] [[Spices|spices]] and [[Fry|fry]] for a minute more.
| Add the [[Ground|ground]] [[Spices|spices]] and [[Fry|fry]] for a minute more.
| Stir in the [[Tomatoes|tomatoes]], [[tomato puree]], [[Vinegar|vinegar]], [[Julienned|julienned]] [[Ginger|ginger]], meat and 1/4 a cup of boling water and mix well.
| Stir in the [[Tomatoes|tomatoes]], [[tomato puree]], [[Vinegar|vinegar]], [[Julienned|julienned]] [[Ginger|ginger]], meat and 1/4 a cup of boiling water and mix well.
| Cover and cook until the [[Meat|meat]] is tender, about 30 to 40 minutes.  If the [[Meat|meat]] is still tough, add another 1/4 cup of [[Boiling|boiling]] water and continue cooking for 20 minutes more.
| Cover and cook until the [[Meat|meat]] is tender, about 30 to 40 minutes.  If the [[Meat|meat]] is still tough, add another 1/4 cup of [[Boiling|boiling]] water and continue cooking for 20 minutes more.
| Remove the cover, add the [[Coconut block|coconut block]], green [[Chili|chili]], season with [[salt]], mix well and cook until the [[Coconut|coconut]] is dissolved.
| Remove the cover, add the [[Coconut block|coconut block]], green [[Chili|chili]], season with [[salt]], mix well and cook until the [[Coconut|coconut]] is dissolved.
}}
}}
<gallery widths=250px heights=250px perrow=5>
Image:Venison curry reduced.jpg|Reduced
Image:Venison curry the start.jpg|The start
Image:Venison curry ingredients.jpg|The ingredients
</gallery>
===Serving suggestions===
===Serving suggestions===
Serve with [[Plain boiled rice|plain boiled rice]] and [[naan breads]]
Serve with [[Plain boiled rice|plain boiled rice]] and [[naan breads]]
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I f you don't have curry leaves, just use a couple of bay leaves.
I f you don't have curry leaves, just use a couple of bay leaves.
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[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Beef recipes]]
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[[Category:Spicy recipes]]
[[Category:Spicy recipes]]
[[Category:Pan fried]][[Category:Boiled or simmered]]
[[Category:Pan fried]][[Category:Boiled or simmered]]
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</code><!-- /footer hashtags -->

Latest revision as of 14:44, 9 April 2024

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

Venison curry
Electus
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

Best recipe review

Deer, deer!

5/5

Smashing curry.

Paul R Smith

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.
  • Reduced

    Reduced

  • The start

    The start

  • The ingredients

    The ingredients

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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