Venison curry from The Good Table: Adventures in and Around My Kitchen (page 79) by Valentine Warner

  • ground cayenne pepper
  • cinnamon sticks
  • whole cloves
  • fennel seeds
  • ginger root
  • limes
  • red onions
  • parsley
  • whole star anise
  • tomato purée
  • dried coconut curls
  • ghee
  • black peppercorns
  • hot chilli powder
  • cumin seeds
  • garam masala
  • venison fillets
  • coconut water

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on April 07, 2019

    I halved the chilli powder and cayenne having found Valentine’s recipes a touch too spicy for me previously. This was resultantly delicious. The venison wasn’t at all overpowered and the coconut added necessary balance to the gamey meat. Twenty minutes start to finish too - so nice and easy for a family meal.

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