Bangladeshi venison curry Archive

Ingredients

• 1 bay leaf
• 10 black peppercorns
• 5cm/2in piece of cinnamon stick
• 6 green cardamom pods
• 4 cloves
• ¼ tsp grated nutmeg
• 1 blade of mace
• 2 garlic cloves, peeled
• 1 tbsp vegetable oil
• 2 tbsp vegetable oil
• 3 onions, finely sliced
• 1 tbsp ginger-garlic paste (pound equal quantities of garlic and ginger with a little water)
• salt, to taste
• 1 tsp red chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp medium curry powder
• 3 plum tomatoes, roughly chopped
• 2 tbsp finely chopped fresh coriander
• 500g/1lb 2oz venison fillet
• 4 tbsp coriander cress, to garnish
• steamed basmati rice, to serve