l A large handful of shaved, dried coconut
l 40g ghee or butter
l 2 small red onions, finely chopped
l 1 cinnamon stick
l 6 black peppercorns
l 2 garlic cloves, finely chopped
l 1 large thumb-sized piece of root ginger, finely chopped
l 1 teaspoon flaked sea salt
l 4 cloves
l 1 teaspoon fennel seeds
l 2½ teaspoons chilli powder
l 1 teaspoon cayenne pepper
l ¼ star anise
l ½ teaspoon cumin seeds
l 1 teaspoon garam masala
l 3 tablespoons tomato puree
l 500g venison fillet, cut into medium cubes
l 300ml coconut water or water
l Juice of ½ lime
l Shredded coriander leaves
l Rice or naan bread, to serve
l In a dry frying pan, gently toast the coconut until you notice the first signs of it colouring. Allow to cool.
l Melt the ghee or butter in a wok or pan (the lighter and thinner the metal, the better, as it is closer to using Indian cookware such as a balti). Throw in the onions and cook fairly briskly with the cinnamon and peppercorns until softened and deep golden, taking care not to burn them.
l Using a pestle and mortar, or blender, crush the garlic, ginger, salt and all the remaining spices into a fine paste and combine with the tomato puree.
l Add the curry paste to the onions and fry for 2-3 minutes, stirring often. Do not let it burn. l Add the meat and briskly saute for a couple of minutes.
l Add the coconut water or water and lime juice and bring to a rapid simmer for 4 minutes, or until you have a thickish gravy.
l Remove from the heat and scatter with the coconut and coriander. Serve with rice, paratha or naan bread.