As a
Malaysian Indian, my love for wild boar has always been centered around its
delicious curry (Drumstick Egg Masala Curry & Sun Dried Mango Curry). That's why I'm excited to share with you my recipe for
Malaysian Wildboar Curry. To be honest, I'm not sure what else to do with wild
boar in terms of cooking styles, but for now, I'll stick to what I know best (Malaysian Vegetarian Spaghetti) As you can see in the pictures, this curry is fiery and spicy, a true
revelation of spices and curry (Malaysian Sodhi, Malaysian Rasam & Nava's Dhal Curry). It's best served with rice and a side veggie
dish, but don't let that stop you from dipping some toast into the curry and
enjoying every bite. I mean, the wild boar curry literally soaks up the toast!
Yum! If you're feeling adventurous, you can also pair the curry with chapati,
tosai, and roti canai. So go ahead and choose how you'd like to enjoy every bit
of this wild boar curry. I can't wait for you to try it and experience the
deliciousness for yourself.
Ingredients
For
wild boar
1
kg wild boar – cut and pressure cook with
1
½ tsp ginger paste
1
½ tsp garlic paste
1
½ turmeric powder
1
½ cups water
Other
ingredients Plain
chilli powder (as needed) - as some water and make it into a thick paste
1
tsp coriander powder
½
tsp cumin powder
½
tsp fennel powder
Some
crushed pepper
Some
lime juice
10
shallots – slice
Some
curry leaves
Spices
(as needed) - cinnamon, cloves & star anise
¼
cup oil
Salt
Heat up oil in a pan. Add shallots, curry leaves, and spices to the pan.
Allow the ingredients to sweat.
Add chilli powder to the pan, followed by the rest
of the powdered spices.
Stir the mixture well.
Next, pour in the residue from the wild boar.
Stir the mixture and cook it until the gravy
thickens.
Once the gravy has thickened, add the wild boar.
Stir the mixture well, and then add salt and lime
juice.
Allow the mixture to simmer for a while.
Finally, switch off the heat and let the mixture
sit for a few minutes to allow the gravy to be absorbed into the wild boar
before serving.
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