Spiced venison skewers with Brussels sprouts thoran

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4–6

By Cyrus Todiwala

Ingredients

For the spiced venison skewers

  • 500g/1lb 2oz venison, cut into 2cm/¾in pieces
  • 2 tbsp ginger and garlic paste, or equal amounts of ginger and garlic, finely grated
  • ½ tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ½ tsp garam masala
  • ½ lemon, juice only
  • vegetable oil, for deep-frying
  • 1 large green chilli, finely chopped
  • 1 tbsp finely chopped fresh coriander
  • 3–4 tbsp plain flour
  • 2 free-range eggs
  • salt

For the Brussels sprouts thoran

  • 1 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • ½ tsp cumin seeds
  • 10–12 curry leaves, thinly sliced
  • 2 medium-sized green chillies, finely chopped
  • 1 tsp finely chopped fresh root ginger
  • ¼ tsp asafoetida
  • 1 small onion, roughly chopped
  • 2–3 tbsp grated fresh coconut
  • 10–12 Brussels sprouts, shredded
  • 1 tbsp finely chopped fresh coriander