Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dinner

Venison Curry

Traditional 88. Venison Curry recipe

🧺 Ingredients

• 800g venison, cut into medium pieces
• 200ml thick coconut milk
• 200ml thin coconut milk
• 1 large onion, sliced
• 5 tbsp ginger-garlic paste
• 3 medium tomatoes, chopped
• 5 green chilies, slit
• 12-15 curry leaves
• 3 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 1 tsp fennel powder
• 1 cinnamon stick (1-inch piece)
• 4-5 cloves
• 4 tbsp coconut oil
• 1/2 cup water
• Salt to taste

👩‍🍳 How to make Venison Curry

1. Marinate venison (15 mins): Mix venison with 3 tbsp ginger-garlic paste, 1/2 tbsp Kashmiri chili powder, 1/4 tsp turmeric, and salt. Let sit for 15 minutes for wild flavors to mellow.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add remaining Kashmiri chili powder, coriander powder, turmeric, fennel powder, cinnamon stick, and cloves. Stir for 2 minutes; oil separates.
4. Add tomatoes (4 mins, medium heat): Add chopped tomatoes, cover and cook for 3-4 minutes until completely broken down.
5. Pressure cook (22 mins): Add 1/2 cup water and salt. Cover pressure cooker and cook on high heat for 1 whistle, then reduce to medium heat for 6 more whistles. Release pressure naturally. Venison should be very tender.
6. Add coconut milk (6 mins, medium-low heat): Add thin coconut milk, bring to gentle simmer. Add green chilies and curry leaves. Simmer for 4-6 minutes.
7. Enrich (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Gravy should be creamy and coat venison.

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