Spicy curry of deer peach meat

Spicy curry of deer peach meat

Spice curry utilizing the flavor of deer peach meat. The wild taste of deer also softly smells in the gentle masala of cardamom.

Posted by Eiliy

Hello, friends! Welcome to this page, I will introduce you something about Spicy curry of deer peach meat
Here is the material and deatils about the Spicy curry of deer peach meat , I hope you can use it make a delicious food and have a good time!

Material
1、Deer peach meat (outside) block
1、Deer peach meat (outside) block 300g
2、water
2、water 200cc
3、Salt (3.5% of water)
3、Salt (3.5% of water) 7g
4、Yogurt (plain)
4、Yogurt (plain) 100g
5、Turmeric powder
5、Turmeric powder 1/4 tsp
6、Garam Masala
6、Garam Masala 1/2 teaspoon
7、Rice oil
7、Rice oil 2 tablespoons
8、Cassia
8、Cassia 2 cm
9、cloves
9、cloves Two
10、cardamom
10、cardamom Five
11、Onion (finely chopped)
11、Onion (finely chopped) One piece (about 200 g)
12、Garlic and ginger grated
12、Garlic and ginger grated 1 teaspoon
13、Tomato hole can
13、Tomato hole can 50g
14、Turmeric powder
14、Turmeric powder 1/4 tsp
15、Cayenne pepper
15、Cayenne pepper Less than 1/4 teaspoon
16、Coriander powder
16、Coriander powder 1 teaspoon
17、rock salt
17、rock salt 1 teaspoon
18、Lukewarm water
18、Lukewarm water 50 ml
19、Coconut milk powder
19、Coconut milk powder 25g
20、Lukewarm water
20、Lukewarm water 50 mi
21、Black pepper (by preference)
21、Black pepper (by preference) 1/2 teaspoon
22、Natural salt (by preference)
22、Natural salt (by preference) Appropriate amount
Details
1、After thawing deer peach meat overnight with a refrigerator, apply 3.5% salt water overnight and drain the blood.
1、After thawing deer peach meat overnight with a refrigerator, apply 3.5% salt water overnight and drain the blood.
2、Remove the white part of the surface (fascia and tendon) and cut into bite-sized pieces.
2、Remove the white part of the surface (fascia and tendon) and cut into bite-sized pieces.
3、Mix the ingredients for immersion well with a freezer bag, and add (2) into it. Soak for 30 minutes to overnight.
3、Mix the ingredients for immersion well with a freezer bag, and add (2) into it. Soak for 30 minutes to overnight.
4、Lightly warm the oil in a pot and add starter spice.
4、Lightly warm the oil in a pot and add starter spice.
5、When the smell is good, add the onion. Give it a high heat and fry it.
5、When the smell is good, add the onion. Give it a high heat and fry it.
6、When the onion is fragrant, reduce the heat and add garlic and grated ginger.
6、When the onion is fragrant, reduce the heat and add garlic and grated ginger.
7、When it is in the form of paste, heat over low heat, add spices and salt. When the whole is familiar, stir up the fire a little and stir it up to make it smell.
7、When it is in the form of paste, heat over low heat, add spices and salt. When the whole is familiar, stir up the fire a little and stir it up to make it smell.
8、If you are familiar with it, add lukewarm water and scoop up the pot skin and the bottom of the pot.
8、If you are familiar with it, add lukewarm water and scoop up the pot skin and the bottom of the pot.
9、The whole has become familiar with it. The oil is bleeding.
9、The whole has become familiar with it. The oil is bleeding.
10、When the color of deer meat changes, heat to low heat, cover and simmer for about 10 minutes.
10、When the color of deer meat changes, heat to low heat, cover and simmer for about 10 minutes.
11、Melt coconut milk powder with lukewarm water and add. After boiling once, bring to a low heat and cook for another 10 minutes.
11、Melt coconut milk powder with lukewarm water and add. After boiling once, bring to a low heat and cook for another 10 minutes.
12、Remove the lid at the end, finish with your choice. Add black pepper and add salt, then simmer for 2-3 minutes.
12、Remove the lid at the end, finish with your choice. Add black pepper and add salt, then simmer for 2-3 minutes.

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