Saturday, May 13, 2023

Malaysian Wildboar Curry/Kattu Pandi Kulambu

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.


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


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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