Venison curry

Lean, tender venison makes Valentine Warners curry a quick one to cook. Serve with warm Indian bread
By Valentine Warner
Venison curry
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • large handful shaved, dried coconut, or 3 tbsp unsweetened desiccated coconut
  • 2 small red onions, finely chopped
  • 4 cm long cinnamon sticks, or bark
  • 6 black peppercorns
  • 2 cloves garlic, grated
  • 1 large thumb-sized piece root ginger, grated
  • 1 tsp flaked sea salt
  • 4 cloves
  • 1 tsp fennel seeds
  • 2 1/2 tsp hot chilli powder
  • 1 tsp cayenne pepper
  • 1/4 star anise
  • 1/2 tsp cumin seeds
  • 1 tsp garam masala
  • 3 tbsp tomato puree
  • 500 g venison fillets, cut in medium cubes
  • 300 ml coconut water or water
  • 1/2 lime, juice only
  • shredded flat-leaf parsley, leaves, to garnish, optional

To serve

  • rice, paratha or naan breads, to serve

Tips and Suggestions

This curry can be made a day or 2 ahead and chilled until ready to serve. Its flavour develops even more as it sits.

Method

1. In a dry frying pan, gently toast the coconut until you notice the first signs of colouring. Remove
from the heat and allow to cool.

2. Melt the ghee or butter in a wok or a pan - the lighter and thinner the metal, the better, as it is
closer to using Indian cookware such as balti. Throw in the onions and cook fairly briskly with the
cinnamon and peppercorns until the onions are softened and deep golden, taking care not to burn
them. Using the pestle and mortar, or a mini blender, crush the garlic, ginger, salt, and all
the remaining spices into a fine paste, then combine with the tomato purée. Stir this curry paste
into the onions and fry for 2-3 minutes, stirring often. Do not let it burn. Tip the meat in the pan and
fry briskly for a couple of minutes. Pour in the coconut water or water and lime juice and bring to a
rapid simmer for 4 minutes, or until you have a thickish gravy and the meat is cooked?.

3. Remove from the heat and scatter with the toasted coconut and parsley (both optional). Serve with rice, paratha or naan bread.

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