Mauritius

Authentic dry deer curry

Author Jacqueline Dalais (known as the “grand dame” of Mauritian cuisine), the EU Delegation to Mauritius and the Seychelles

Difficulty

Intro

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.

Ingredients \ 8 pax

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

Instructions

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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