Venison Curry

Curry leaves are natural flavouring agents with numerous health benefits, which makes your meal both healthy and tasty along with pleasing aroma. These special leaves contain a lot of antioxidant properties and can control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. Curry leaves are also believed to have cancer fighting properties and are also known to help protect the liver.


  •  1 kg Venison
  • 1 medium onion
  • 425 grams canned tomato/chopped tomatoes
  • 1 tablespoon chopped garlic crushed
  • tablespoon chopped ginger crushed
  • 1 tablespoon chopped thyme leaves
  • 2 tablespoons vegetable oil
  • 6 curry leaves
  • 2 tablespoons coarsely chopped cilantro leaves
  • 3 tablespoon chopped curry powder (Garam masala)


  1. First, you need to cut the venison into cubes of 1-2 cm
  2. Season your venison pieces with salt and pepper to taste, mix and allow to rest
  3. Slice your onions finely
  4. Over a medium – high heat, put 2 tablespoons of vegetable oil in a large saucepan
  5. Then, mix the crushed garlic, ginger, thyme leaves, crushed curry leaves and chopped onion until the onion becomes transparent
  6. Pour and mix tomato paste/chopped tomatoes & add a chopped coriander leaves, mix everything
  7. Cook for about 10 minutes, until the tomato paste is cooked and sauce is well blended
  8. After all these processes, add a little water if necessary to maintain the consistency of the sauce and keep it from drying
  9. Mix well and turn continually to prevent the sauce from sticking or burning
  10. Mix 3 tablespoons curry powder soup in tomato sauce
  11. Mix well and cook for 5 minutes or until the powder is well integrated into the sauce and it cooks (the sauce should be thick and creamy)
  12. Stir in the diced venison, mix well
  13. Add a half cup there or a full cup of water and mix well
  14. Reduce to low heat to medium temperature
  15. Cover and cook 25-30 minutes or until the venison’s cubes are cooked
  16. Adjust the sauce with a little water if necessary to keep the sauce consistent
  17. If you’d prefer dry curry, do not add too much water and make sure that it is not burning
  18. If you like curry sauce, add hot water gradually until it is as you wish
  19. Transfer to a plate, garnish with fresh coriander leaves

This is a traditional recipe in Mauritius, we usually eat that curry with rice or faratas


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s