We’ve been working on this Keralan Curry recipe for a while, combined with the sides it’s a taste sensation that transports us back to incredible southern India.

Its takes a little time and as usual with Indian spicing can be a little complex, but we think process is definitely worth it. Of course you can substitute the brisket for something else, works wonderfully with cauliflower, monkfish, chicken, it’s a flavour filled feast for any party.

We take you through it step by step and in order, you won’t regret the preparation once you’re all digging in.

FOR THE BRISKET CURRY 

• 1kg Beef Brisket cut into 1 inch cubes
• 3 tsp Fresh Ginger, finely chopped
• 3 tsp Garlic, finely chopped
• 4 medium banana shallots, sliced
• 4-5 green finger chillies
• 20 fresh curry leaves
• 4 tsp coriander powder
• 4 tsp of Habanero / Mango / Turmeric Hot Sauce
• 3 tsp red chilli powder
• 1 ½ tsp black pepper powder
• 3 + 2 tbsp coconut oil
• Salt, to taste

FOR THE SPICE MIX

•  8 Green Cardamon Pods 
• 1 x Cinnamon Stick 
• 1 tsp Fennel Seeds 
• 8 x Cloves 
• 1 piece of mace 
• 1 star anise

METHOD

• Marinate the beef in the fridge for 6-8 hours in one tablespoon of coconut oil, the hot sauce and 1 teaspoon of salt
• Gently roast the ingredients for the spice mix in a an over a low heat, and once cooled, mix and grind them into a fine powder. If your using a coffee grinder be careful not to burn the spices as it get hot.
• Heat 2 tablespoons of coconut oil in a large cast iron casserole dish. Over a medium heat and add the shallots, ginger & garlic. Fry them gently, stirring constantly until softened and brown.
• Add the chilli and the coriander powder and fry for a minute. Add a splash of water if they stick. Add the marinated beef and cook over a medium-heat for 5 mins stirring every 30 seconds.
• Add 3 cups of water, 1 teaspoon of salt and the green chillies, bring to the boil. Then immediately reduce to a simmer, cover and cook over a low heat for 5/6 hours until the meat is very tender. Stir occasionally and add more water if needed.
• Heat 2 tablespoons of coconut oil over a medium heat, fry the curry leaves and the ground spice mix for 30 seconds. Immediately stir the spiced oil into the curry.
• Cook for a final couple more minutes and serve hot, season to taste. 

SMOKED AUBERGINE RAITA

• 1 aubergine grilled
• 450g pot natural yogurt
• Pomegranate seeds
• Turmeric
• Mustard seeds
• Green Chilli

METHOD

While the barbecue coals are glowing orange, spend 10 mins charring the aubergine all over to blister the skin and make the flesh limp. If not barbecuing, do this over a gas flame or under the grill – it should take about 20 mins. Leave to cool, then cut in half scoop out the soft flesh and mince.

Heat the Remaining oil on a medium heat, add the mustard seeds. Once they splutter add the turmeric and chilli and take off the heat.

Mix everything together in a bowl and season to taste then chill (Can be made a day ahead and kept in the fridge.). Garnish with pomegranate seeds before serving.

FOR THE SLAW

• 1 satsuma, peeled pulled into segments then halved
• 2 celery sticks, roughly sliced , including leaves
• 1/2 reg cabbage finely sliced
• ½ red onion, finely sliced
• 3 sprigs of mint, leaves pulled off the stalk and finely chopped
• 3 sprigs of parsley, leaved picked and finely chopped
• 2 tsp of our Louisiana hot sauce
• ½ cup apple cider vinegar

METHOD

• Combine all the ingredients and set aside until ready to use (leave longer for a more intensely sharp flavour, can be kept in the fridge overnight) 

COCONUT ROTIS

(Makes 4)

• 2 cups all purpose flour
• 1 ½ cups fresh grated coconut
• 1 tbsp butter
• 1 tsp salt
• ½ cup water

METHOD

In a bowl add the coconut,salt,1/4 cup of water and mix slightly squeezing the coconut with your fingertips.Mix in the flour and butter.Add water little by little and form a dough.Divide the dough into equal sized balls.Sprinkle some flour on a round plate.Take a dough ball and flatten it on your palms,then place it on the plate.Flatten the dough with your fingertips starting from the middle and towards the edges of the plate.Heat a skillet and place the flattened dough and cook on both sides on medium heat.You can increase the heat and char the edges for crispy rotis.

Finish with a drizzle of our Hot honey and bourbon