Bangladeshi Venison Curry

A flavorful curry featuring seared venison batons served over a thick, homemade garam masala and tomato-based sauce.

Main Course Spicy Venison Curry Bangladeshi

Estimated Nutrition

Calories

462.6

kcal / serving

1850.4 kcal total

Carbs

18.5g

per serving

73.8 g total

Fat

28.1g

per serving

112.5 g total

Protein

34.1g

per serving

136.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Ginger-Garlic Paste

equal quantities of garlic and ginger

GrainsCereals

to serve

Basmati Rice

steamed

Meat

500

Venison Fillet

null

NutsSeeds

piece

Bay Leaf

null

piece

Black Peppercorn

null

Cinnamon Stick

null

pod

Green Cardamom Pod

null

piece

Clove

null

1.25

Nutmeg

grated

blade

Mace

null

clove

Garlic

peeled

to taste

null

red

ground

ground

medium

freshly chopped

to garnish

OilsFats

Vegetable Oil

for paste

Vegetable Oil

for curry

Vegetable Oil

for venison

Vegetables

piece

Onion

finely sliced

piece

Plum Tomato

roughly chopped

Method

Heat 30ml oil in a saucepan and fry onions until lightly coloured.

Stir in ginger-garlic paste for 3 minutes, then add the garam masala paste and salt.

Add ground spices, tomatoes, and 750ml water to the pan.

Simmer on low heat until sauce thickens, adding chopped coriander near the end.

Blend or pound the garam masala ingredients with 50ml water to make a paste.

Preheat the oven to 240°C.

Sear the venison in a hot pan with 30ml oil for 2 minutes per side.

Roast the venison in the oven for 8 minutes then rest for 10 minutes.

Slice venison into batons and serve over the sauce garnished with coriander cress and rice.