Wallaby coconut curry
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
Instructions
- 1 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.
- 2
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.- 3
Heat oil and brown the wallaby in batches if you are conscientious.- 4
Cook onion until softened. Add garlic,- 5
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.- 6
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. - 2