Carolina Reaper Venison Curry
My Carolina reaper venison curry was not only delicious it was definitely hot :-). But that is to be expected when one is preparing a meal with the hottest chili in the world (in September 2018). I have been growing the Carolina Reaper chilies for several years now and love using them in my recipes. One of the great things about them apart from their extreme piquancy is their flavor.
They are much more tasty and fruity than most of the widely available chilies such as the better known Cayenne or the Jalapeno chilies. On the downside the Carolina Reaper chili has to be used in very small quantities in order to prevent the food from becoming too spicy. That is the reason why I believe that for now it is the best to use it as dried flakes or powder. This way one can measure out accurate quantities and can ensure that the food is as spicy and tasty as intended without being drowned out by burning. The other main ingredients of this curry are fresh peeled jam tomatoes and some free range venison which tastes so different to the readily available beef and pork. Combined with the spices, the okra and herbs they made a tasty South African curry. When you want to enjoy this spicy curry make sure you have some tissues at hand as the Carolina Reaper tend to clear the nose even if used in small quantities
Preparation time: 20 minutes
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Cooking time: at least 60 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 20 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Carolina Reaper Venison Curry
- 600 grams / 1.3 pounds venison meat with bones, cut into bite sized chunks
- 1/2 cup of vegetable oil (Use less if you prefer)
- 2 onions, finely chopped
- 3 garlic cloves finely chopped
- 500 grams / 1.1 pounds peeled jam tomatoes gram / 14.1 oz. can good quality peeled tomatoes
- 50 gram / 1.76 oz. tomato paste
- 1 tsp. granulated mutton stock
- Salt and pepper to taste
- 1 bay leaf
- 1 tsp. dried fenugreek leaves, finely chopped
- 3 cloves
- 1/4 tsp / 1.25 ml / 0.042 liquid oz. Crushed Carolina Reaper chili powder. Warning: Handle the chili with care, do not touch it with your hands.
- 1 handful fresh coriander leaves
- 200 grams / 7.05 oz okra (optional), if you want to use them you can find one way to prepare them here.
Directions
to prepare
Carolina Reaper Venison Curry
- Cut a small cross into the bottom of the jam tomatoes and add to a pot with enough boiling water so they can float. Cover with lid and let them boil for 1 minute, remove tomatoes with a slotted spoon and place them in a colander to cool down. Once they have cooled down you can peel them easily, keep tomatoes aside for the time being
- Sprinkle meat on all sides with salt and pepper
- Heat up oil in a large pot add onions and meat and saute both for about 10 minutes or till the onions are golden brown, stirring frequently
- add the garlic and saute for another 2 minutes
- Add peeled jam tomatoes, tomato paste, granulated mutton stock, salt and pepper, bay leaf, fenugreek leaves, cloves and Carolina Reaper chili, stir well, cover with lid, reduce the heat and gently simmer for 50 minutes, stirring it a few times during this time
- If you want to serve the curry with okra prepare them while the curry is on the stove
- Take Carolina Reaper venison curry of the stove, sprinkle with fresh coriander leaves and serve either on a bed of rice, fufu or pasta of your choice
South African Springbok CurryMore Information about Carolina Reaper
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