Puli Inji Kangaroo - Kangaroo with a ginger tamarind sauce

I have been following a chef called "Food Hunter Sabu" on Instagram.  He cooks traditional food - and sometimes gives it an interesting twist. This recipe is inspired by his chicken wings recipe.

It has a very distinct gingery flavour followed by some heat and rounded off with a touch of sweetness.  I will definitely be trying this with other meats - and serving it up in summer with a glass of cold beer.

Ingredients:

Step 1:

500 gm diced kangaroo fillets

1/2 teaspoon turmeric powder

1 teaspoon chilli powder

1/2 teaspoon salt

1 tablespoon ginger garlic paste

juice of half a lime

Method:

Wash the meat, add all ingredients listed in step 1 to the meat and marinate overnight.

Make sure the meat pieces are not too thick.

Step 2:

Oil for deep frying ( You can cook the meat till almost dry and well cooked if you do not wish to deep fry.)

Method:

Deep fry the meat and set aside.

Step 3:

3-4 tablespoons of puli inji sauce from previous recipe:

http://kitchenanugraha.blogspot.com/2020/06/puli-inji-ginger-tamarind-chutney.html

2 sprigs curry leaves

1 tablespoon oil

Method:

Heat oil, add curry leaves and the cooked Kangaroo meat.  Add the sauce and saute till all the meat pieces are coated with the ginger tamarind sauce.

Serve hot with a nice cold beer and some chappaties.

http://kitchenanugraha.blogspot.com/2020/05/chappati-indian-unleavened-bread.html