Resep Daging Rusa Peda Masak Daun Kari/Temurui/Salam Koja
The curry leaves tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go by the name “curry leaves”, though they are also translated as “sweet neem leaves” in most Indian languages (as opposed to ordinary neem leaves which are bitter).
The curry leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator. They are also available dried, though the aroma is largely inferior
Venison is the meat of a game animal, especially a deer. The term is now almost entirely restricted to the flesh of various species of deer. Venison has enjoyed a rise in popularity in recent years, owing to the meat’s lower fat content. Deer meat actually had sweeter taste and smaller flesh fibres. Since mostly deer meat available from hunting instead of farming, the flavour is directly derived from the food. Curry leaves is needed to get rid any gamey flavours and aromas from the venison.
Ingredient:
500 gr deer/venison meat/ daging rusa, cut into 3 cm thick meat, you can use beef or chicken instead…
3 sprig of curry leaves
1o bird eye chilli and more, crushed
10 red chilli, crushed
5 tbsp vegetable oil
2 cup water
Marinade:
1/2 tbsp garam masala
6 cloves garlic
10 cloves shallot
3 cm ginger
3 cm galagal
1 cm turmeric
1 small sand ginger
1/2 long peppercorn
blend all the ingredient into a very fine paste
Instrution :
- Mix the deer meat with the marimade paste, let it rest about 1 hour in the fridge,overnight preffered
- heat up oil in the heavy bottom pan, add the curry leaves and stir constantly until it dried and crispy, drain, set aside
- With the remaining oil, saute the deer meat mixture and the chillies until fragrant and the meat turn opaque with a very low flame.
- Add water, bring to boil, simmer until the sauce is thicken and the meat is fork tender
- Nearly serve, add the fried curry leaves.
- Serve with steaming hot rice.
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I love eating venison. It is one of my favourite things to eat when it is in season. I am not at all familiar with it when it is Asian or Indian inspired! I must change that! I am very curious on how this lovely appetizing dish tastes like! Here in belgium, we are used eating it in a lovely red wine sauce or a good sauce based on a good French meat fond!! Thanks!
Yummmm!
There’s nothing to regret about venison meat, its sweeter and leaner choise, even it’s much more expensive than beef here. I’m preety much a venison steak fans. But i think the fresly cut would be better for such wine sauce. Don’t forget to get it well done through since is a wild animal….
Btw wine iscost you a lot here in Indonesia
great post!
I always see this curry leaf on asian grecories and not even had any idea to use it.
thx for sharing
Can i substitude beef instead of venison?
Of course you can….
thx for coming by
I had a roalkill deer on my fridge.
thx for sharing recipes.
Aw, this was a really nice post. In thought I wish to put in
writing like this moreover – taking time and precise
effort to make a very good article… but what can I say… I procrastinate alot and in no way appear to get one thing done.