Authentic dry deer curry
Deer meat is highly valued in Mauritius. The most popular way of savouring it is as a dry curry, accompanied by white rice, lentils, and a local chutney.
- 800 g tender deer meat
- 120 g of small tomatoes (“love apples”)
- 10 large onions
- 8 cloves of garlic
- 30 g of ginger
- 3 small red chili peppers
- 20 curry leaves
- 2 tbsp. garam masala
- 4 tbsp. curry powder
- 2 tbsp. peanut oil
- salt and pepper
- For the condiments:
- 4 slices of sandwich bread
- 2 onions
- 50 g of dry raisins
- 50 g of ground coconut
- 50 g of grilled peanuts
- 6 branches of coriander
Finely chop the onions and tomatoes, separately. Crush the garlic and ginger. Dice the deer. Brown the onion, garlic and ginger. Add the garam masala, curry powder, cut curry leaves, and the meat, and allow to brown. Add the chopped tomatoes and chili peppers (sliced into rings).
Cook on low heat for approx. 15-20 mins until you get a dry curry.
For the condiments: dice the bread, and fry. Put aside on some absorbent paper. Use the same pan to fry the onions (cut into rings). Add the dry raisins, ground coconut, peanuts and chopped coriander.
Serve the dry curry with the condiments, white rice, and with a chutney of grilled 'love apples.' You can also accompany the dish with a watercress étouffée.
Serve the dry curry with the condiments, white rice, and with a chutney of grilled 'love apples.' You can also accompany the dish with a watercress étouffée.
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