Jangli Suar Pudina – Wild Boar With Mint

Jangli Suar Pudina - Wild Boar With Mint

Jangli Suar Pudina – Wild Boar With Mint

Go on, admit it! You read that title and started singing the words “wild boar” to the  tune of “The Wild Boys” by Duran Duran, didn’t you!?

What? Oh. Just me again, then….

Speaking of the title, I hope that makes sense to my Hindi speaking friends! If it doesn’t, please let me know, and blame Google translate and various on-line English-Hindi dictionaries…!

After being hunted to extinction, wild boar  made a comeback in the wild in Sweden during the 70s, when animals being kept in captivity somehow managed to escape from their enclosures and make a break for it.

Since then they have thrived, with current estimates putting the population at over 300,000. They may look like piggies, but they certainly breed like rabbits, and in some places have become a real pest, having a less than positive impact on agriculture and forestry.

Fortunately, not only are they dumber than a sack of spanners, and so rather easy to locate and shoot, but they taste jolly nice, too, which all things considered is a good combination.

This recipe was inspired by a similar one in curry guru Pat Chapman‘s excellent “The New Curry Bible”. 

Here I use minced wild boar, rather than whole meat cubed, in order to speed up the cooking process.

In order to make it Paleo friendly, I also swap out the original’s yoghurt for coconut cream.

If you’ve never tried wild boar before, it’s quite different from domesticated pig, with a taste and texture all of its own, and definitely worth  the effort involved in tracking it down.

Mrs. Paleovirtus, not normally one to be instantly taken with a new dish, was very impressed indeed, so much so in fact that this curry has been instantly promoted to her “We’re Having This Again!” list. Good job. Well done me, and well done that pig (deceased).

Jangli Suar Pudina - Wild Boar With Mint

Ingredients

  • 500g minced wild boar
  • 1 large onion, roughly chopped
  • 5 cloves of garlic, roughly chopped
  • a 2 inch piece of ginger, peeled and roughly chopped
  • 1 Jalapeño chilli, roughly chopped
  • 2 bunches of fresh mint
  • ½ a bunch of fresh coriander (cilantro)
  • 1 tsp fennel seeds
  • 1½ tsp ground coriander
  • 1½ tsp garam masala
  • 1 tsp cardamom seeds
  • 1 400ml can coconut cream
  • coconut oil
  • salt and freshly ground black pepper

Method

  • Place the onion, garlic, ginger, Jalapeño chilli, mint and fresh coriander (cilantro) in a blender, and process until you have a smooth paste. Set aside.
  • Heat about 4 tbsp of coconut oil in a non-stick wok over medium heat. Add the fennel seeds and the cardamom seeds to the wok. Stir fry for a few seconds, and then add the prepared vegetable paste. Stir fry for 3 minutes.
  • Add the meat to the wok. Sprinkle the ground coriander and garam masala over the meat. Season the meat with salt and freshly ground black pepper to taste. Stir well to ensure that the meat is evenly coated with the vegetables, seeds, and spices. Continue to stir fry until the meat has lost its raw, pink, colour, about 10 minutes or so.
  • Add coconut cream to the wok, a dessert spoon at a time, until the meat takes on a creamy appearance, and has just enough liquid to simmer in.
  • Drop the meat down to a low simmer. Cook, covered, for 25-30 minutes, stirring often, adding an additional dessert spoon of coconut cream every now and then as required. The final consistency should be creamy, but not overly runny.
  • Remove the wok from the heat. Serve the meat in bowls, on a bed of pilau cauliflower rice, garnished with sprigs of coriander (cilantro).

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