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Kadai Venison Curry - Serves 4

Preparation time: 20 minutes

Cooking time: 60 minutes


  • 50g of ghee or butter
  • 1kg diced venison
  • 2 large onions
  • 4 cloves of garlic
  • 1 tbsp of fresh ginger, peeled and finely chopped
  • 2 red chillies, finely chopped
  • 2 tsp of cumin seeds
  • 1 tsp  of turmeric
  • 2 tsp of ground coriander
  • 10 cardamon pods
  • 1 tsp of cayenne pepper
  • 1 tbsp of black peppercorns
  • 2 tins of good quality chopped tomatoes
  • Stock - about 750ml
  • Grated coconut


  1. Place your cooking bowl above a medium - hot Kadai, connected to the cooking tripod
  2. Melt the ghee/butter in the cooking bowl and brown off the cubed venison
  3. Add the onions, garlic, ginger and chillies and cook until soft (approx. 5 - 10 mins)
  4. Add the spices - ideally grind them up with a pestle and mortar but don't worry if you can't
  5. Add the tomatoes, plus a mug of cold water - more water if you prefer a more fluid curry - it will reduce so you can always add more tomatoes or water to taste
  6. Bring to the boil then lift up the chain for a less intense heat and simmer for 45mins - 1 hour
  7. Grate in coconut / a squeeze of lemon juice to taste. 

Serving Suggestions

Serve with natural yoghurt, chopped fresh coriander and naan bread.

Downloadable Recipe Card

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