Slow cooked Indian Madras Wallaby Curry
Prep Time – 25 mins
Cook Time – 4-5 hrs
Number of people – 4
500gm diced Wallaby ( aka Tas Roo ),
4 cup plain flour
4 tablespoons olive oil
1 large brown onion, diced
2 garlic cloves, crushed
3cm knob of ginger, peeled, minced
2 small red chillies, finely sliced (more if you like it hot!)
3 tbsp madras curry paste ( or 2 tbsp of your own mix please see below)
300ml coconut cream
1 tsp beef stock powder
3/4 cup water1 cinnamon stick1 dried bay leaf
5 baby chat potatoes, halved steamed
ice, reduced fat yoghurt, naan bread, chopped fresh coriander, to serve
Method for curry
Place flour and wallaby in snap-lock bag. Season with salt and pepper. Shake to coat. Heat half the oil in pan on med-high heat. Cook wallaby in batches, for 2-3 minutes or until just browned (be careful not to over cook,please remember it’s very low in fat and only needs a short frying window ). Transfer to slow cooker.
Add remaining oil to pan and cook onion until soft add garlic and ginger. Add curry paste and chilli. Cook, stirring for 1 minute or until fragrant. Add coconut flavoured milk, stock powder and water. Bring to the boil. Transfer to slow cooker. Add Potatoes, cinnamon stick and bay leaf. Stir to combine.
Cook, covered on LOW for 4-5 hours or until wallaby is tender. Garnish with fresh coriander and sliced fresh chilli (if you like it hot) and serve with rice, yoghurt and naan bread.
Make your own curry paste
Invite the flavours and aromas of India into your kitchen with this homemade spice paste. It takes only minutes to prepare and adds a delicious authenticity to your curries.
2 teaspoons mustard seeds
4 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoons black peppercorns
6 garlic cloves, chopped
2 tablespoons chopped peeled fresh ginger
1 teaspoon ground chilli
1 teaspoon ground turmeric
2 tablespoons malt vinegar
2 1/2 tablespoons vegetable oil
Fry and Pop: Cook mustard seeds in a frying pan over medium heat, shaking the pan, for 1 minute or until they start to pop. Add coriander seeds, cumin seeds and peppercorns. Cook for 2 minutes or until aromatic. Set aside to cool.
Puree your spices: Transfer the mustard seed mixture to a food processor. Add garlic, ginger, chilli, turmeric, vinegar and oil. Process until smooth.
Seal, store & enjoy: Transfer to a screw-top jar. Store in fridge for up to 1 month. Use in curries – for a medium curry, use 2 tablespoons of madras paste to 1kg of Wallaby Try marinating wallaby fillets in curry paste mixed with natural yoghurt for the barbie.