A very comforting recipe with the first frost: Wild Boar Curry Khorma Style! I love curries, you’ve definitely got it by looking at the recipes for dishes steamed with a mix of spices… from lentils to moonga dal to butter chicken or even this delicious curry prawn soup … Examples are too many to show my love of curry!
To replace Anand, I created this recipe as part of a collaboration promoting game meat. We imagine wild boar as a meat that can only be eaten with a thick sauce, in a stew that has been cooking for hours. I’m here to show you that wild boar is delicious in curry too!
What is khorma?
Khorma, with all known spellings, is a braised meat dish that originates from Central Asia (from India to Turkey, roughly speaking). The meat is braised, that is, it is cooked for a long time at a low temperature in a mixture of flavored liquid (broth, yogurt, coconut milk, etc.), which will flavor the meat.
How to cook wild boar?
Wild boar is a little-known but delicious meat if cooked well. It’s a leaner meat than beef, so you have to read your cooking reflexes: cook the meat at a lower temperature and for less time than beef (otherwise you risk getting soggy and elastic meat). Wild boar loves marinades and spices, so it’s the perfect candidate for this curry dish!
my wild boar curry recipe
Now put together some of the steps of this wild boar curry. There are 3 main steps to make this khorma-style curry.
- Marinate the Wild Boar : The wild boar meat is first marinated in a mixture of spices and yogurt to enhance its flavor.
- roast beef : The meat is then fried in a very hot casserole without marinade, to give it a slightly grilled side. The pieces should be held for a short time, especially if they are small, to prevent them from hardening (in which case all the benefits of the next step are lost).
- braise the meat : The meat, after being marinated and fried, is braised in a mixture of spices and coconut milk. The meat will therefore simmer at a lower temperature to cook slowly and remain very tender.
The mixture of spices from the marinade and the sauce will make up what is commonly called curry. Curry is a mixture of different spices, so don’t be surprised if you don’t see the word “curry” on the ingredients list!
How about with a curry dish?
Because curries are good on their own but lack something… a little something to accompany… I have 2 favorite recipes to enhance curries. Wild boar is a little-known but delicious meat if cooked well.
The other is Indian rice, a basmati rice that is steamed with spices. With this wild boar curry, I added some candied fruit and slivered almonds to my rice in addition to the spices: absolutely divine!
What to drink with this wild boar curry?
There are 2 completely different schools, to accompany the power of both meat and spice.
The first is to stick to the Indian tradition and have a nice mango lassi with your dish. It can be confusing but I assure you it works amazingly. The sweetness of mango goes very well with meat and spices.
The second solution takes you further into the south of France, favoring a spiced red wine that still has plenty of tannic structure. We would love wines from Roussillon, Bordeaux or the Rhone Valley.
- 600 G’s fried wild boar
prepare marinade
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Cut the wild boar into pieces about 1.5 to 2 cm. to book.
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In a mortar, grind cumin, turmeric, black pepper and fresh ginger until you get a paste. Mix with curd and lemon.
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Mix the wild boar cubes with the marinade. Leave to marinate for at least 3 hours (ideally overnight).
Preparing the Sauce to Cook the Wild Boar
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In a frying pan, heat the various spices without oil: half a cardamom pod, cinnamon, star anise, coriander seeds, open the curry.
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In a pan, heat some olive oil. Rid the wild boar of its pickles. Grill the pieces of wild boar. to book.
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Add some more oil in the same vessel. Add roasted spices, chopped onions and crushed garlic. Brown for a few minutes.
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Add wild boar again, beef marinade, coconut milk and almond powder. Save the saffron grains.
wild boar cooking
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Cook slowly on a low boil for 1h30 to 2h. 30 minutes before the end of cooking, add saffron flakes. Continue to cook slowly. Salt at the end of cooking.
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When ready to serve, sprinkle some chopped almonds, crushed cashews and chopped coriander leaves.
