Wallaby coconut curry
Servings: 6
Preparation Time: 30 min
Ingredients
- 2 pkt (400-500g)
- Sauce
- 2 tbsp oil
- 1 small onion, diced
- 1 fresh red chilli, finely chopped (to taste)
- 4 garlic cloves
- 1 tbsp freshly grated ginger
- 1 tsp turmeric
- 10 fresh curry leaves
- 400 can g chopped tomatoes
- 400 ml coconut milk
- 2 cups chicken stock or water
- 2 tbsp fresh coriander (chopped, plus
- extra to garnish)
- Steamed basmati rice
- Curry Powder – or store bought powder
- ¼ cup coriander see
- 1 tbsp cumin seeds, fenugreek seeds,
- mustard seeds, cardamom seeds.
- 8 cloves
- 5 cm piece of cinnamon quill
- 2 small dried chillies (optional)
- ¼ tsp ground nutmeg
- 1 tbsp ground turmeric
For the curry powder, place the coriander, cumin, fenugreek, mustard, cardamom, cloves and cinnamon in a non-stick fry pan over low heat. Dry fry, shaking pan for 1 minute or until fragrant.
Remove from heat, tip spices into mortar and pestle or grinder (with chilli if using), nutmeg and turmeric. Grind to a powder and set aside.
Heat oil and brown the wallaby in batches if you are conscientious.
Cook onion until softened. Add garlic,
ginger, chilli, turmeric and curry leaves and cook for 1 minute or until fragrant. Add 5 tbsp curry powder, stir, then add wallaby (browned or raw) to the pan. Stir.
Add tomato and stock, bring to boil, reduce heat and simmer, uncovered for at least one and half hours, ideally two. Stir in coconut and coriander, cook for a further 10 minutes or until the sauce is thickened. Garnish with extra coriander and serve with rice.
Total Cook Time
2 hourCooking Temperature
Cooking temperature not available.
Total Servings
6