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Spiced venison skewers with Brussels sprouts thoran
Fruit and vegetables
2 tbsp ginger and
garlic
paste, or equal amounts of ginger and
garlic
, finely grated
2 tsp ground
coriander
½ lemon, juice only
1 large green
chilli
, finely chopped
1 tbsp finely chopped
fresh coriander
10–12
curry leaves
, thinly sliced
2 medium-sized green
chillies
, finely chopped
1 tsp finely chopped fresh root
ginger
1 small
onion
, roughly chopped
2–3 tbsp grated fresh
coconut
10–12
Brussels sprouts
, shredded
1 tbsp finely chopped
fresh coriander
Tins, packets and jars
3–4 tbsp
plain flour
Cooking ingredients
½ tsp ground
turmeric
1 tsp ground
cumin
1 tsp
chilli powder
½ tsp
garam masala
vegetable oil
, for deep-frying
salt
1 tbsp
vegetable oil
1 tsp black
mustard seeds
½ tsp
cumin
seeds
¼ tsp
asafoetida
Dairy, eggs and chilled
2 free-range
eggs
Meat, fish and poultry
500g/1lb 2oz
venison
, cut into 2cm/¾in pieces
Back to recipe
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