KANGAROO CURRY
From bigkiwi 15 years ago
- 40 minutes to make
- Serves 6
My Grandmother was an excellent cook and I learnt much about the science of cooking in her kitchen. She maintained that good domestic cooks only needed to know ten basic receipes and then be able to create ten variations of each in order to have a personal repertoire of one hundred dishes. Read more In no small way that is the foundation of ‘Fusion Cooking’ and this is a dish that I'm sure my Grandmother would have approved of. The heart of this dish is a south east coastal Indian sauce which can be prepared in advance and reheated while you cook the meat. I’ve used fillet of kangaroo in this version but you could substitute any game animal such as venison. Just remember the cut of meat you use must be ‘prime’ and not rely on a long cooking time that’s associated with some curries. See less
Ingredients
- 750-800 grams striploin fillet of kangaroo shopping list
- 1 tbsp. paprika shopping list
- 1 tbsp. ground coriander shopping list
- 1 tbsp. ground cumin shopping list
- ¼ tsp. turmeric shopping list
- 1 heaped tbsp. tomato puree shopping list
- 125ml white wine vinegar shopping list
- 1 tbsp. sunflower oil shopping list
- 6 large green cardamom pods shopping list
- 2 small onions, peeled, sliced shopping list
- 4 garlic cloves, peeled, finely chopped shopping list
- 1 heaped tbsp finely grated root ginger shopping list
- 1 red chilli, de-seeded and finely chopped shopping list
- 15 grams. fresh coriander, chopped shopping list
- 300g ripe tomatoes, peeled, seeds removed, then diced shopping list
- 175g block of creamed coconut, chopped shopping list
- 400ml beef or chicken stock shopping list
- salt and freshly ground black pepper shopping list
- olive oil, if frying meat shopping list
How to make it
- Cut the kangaroo into diagonal slices, about 3 cm thick. Leave at room temperature while you make the sauce. Place the paprika, ground coriander, cumin, turmeric, tomato puree and vinegar into a bowl. Mix to a paste and put to one side.
- Heat the sunflower oil in a large saucepan and fry the cardamom pods for 1 minute then add the onion.
- Fry gently until golden and translucent, about 10 minutes then add the garlic, ginger, chilli and half of the fresh coriander. Cook for about 5 minutes, stirring. Then add the reserved paste, cook for a couple of minutes, then increase the heat and add the tomatoes, coconut, stock and some salt. Stir well and simmer, uncovered, for 15-20 minutes until thickened. (You can sieve the sauce at this stage if you want a rather more elegant-looking dish.)
- For the kangaroo, either grill using a lightly oiled grill pan or fry in about 1 ½ tbsp. olive oil in a hot frying pan, for 2-3 minutes on each side, until the meat is medium rare (never cook beyond medium rare or it will toughen). Season generously with salt and pepper, then remove to an ovenproof plate and place in a warm oven (13OC / 250F7 Gas Mark ½ for 10 minutes. To serve, spoon the sauce (sieved or chunky) on to warmed plates. Arrange the meat on top and scatter over the remaining fresh chopped coriander. Serve with rice and warm naan bread.
People Who Like This Dish 1
- quaziefly ALL POINTS
- victoriaregina USA, VA
- bigkiwi Wrexham, GB
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Reviewed by 2 people-
i think i love your gramma.And she was right!
Send me some roo so I can whip this up.
victoriaregina
in USA loved it
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" It was excellent "