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Bangladeshi venison curry
Photo: Swathi Handique

Bangladeshi venison curry

23 ingredients 30 min + 30 min Serves 4 openrecipes

The homemade garam masala paste is the key to this tasty curry sauce, served with juicy chunks of seared venison.

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Estimated Nutrition (whole recipe, rough)

639
Calories
39g
Protein
20g
Fat
79g
Carbs

Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 16 portions →
Ingredient Portion assumed kcal
Rice 1 cup cooked (158g) white 206
Venison 100g cooked 158
Olive Oil 1 tbsp (14g) 119
Onion 1 medium (110g) 44
Plum 1 medium (66g) 30
Tomato 1 medium (123g) 22
Nutmeg 1 tsp ground (2.2g) 12
Turmeric 1 tsp ground (3g) 9
Cumin 1 tsp ground (2.1g) 8
Clove 1 tsp ground (2g) 7
Black Pepper 1 tsp ground (2.3g) 6
Cinnamon 1 tsp ground (2.6g) 6
Cardamom 1 tsp ground (2g) 6
Garlic 1 clove (3g) 4
Bay Leaf 1 leaf (0.6g) 2
Salt 1 tsp (6g) 0
Mace not in our table 0
Coriander not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 bay leaf
  • 10 black pepper
  • 5cm/2in piece of cinnamon
  • 6 green cardamom
  • 4 cloves
  • ¼ tsp grated nutmeg
  • 1 blade of mace
  • 2 garlic cloves
  • 1 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 3 onions
  • 1 tbsp ginger- garlicgarlic
  • , to taste salt
  • 1 tsp red chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp medium curry powder
  • 3 plum tomatoes
  • 2 tbsp finely chopped fresh coriander
  • 2 tbsp vegetable oil
  • 500g/1lb 2oz venison
  • 4 tbsp coriander cress
  • steamed basmati rice

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcfood · Recipe sourced from openrecipes

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