South Indian Style Bat Curry

Ingredients

In the South Indian adaptation of Civet de rousette, the traditional Seychellois dish, we incorporate the distinct flavors of South Indian cuisine. The original dish is known for its rich and gamey taste, while the South Indian version adds a spicy and tangy twist to the bat meat. The use of coconut milk, tamarind, and a variety of South Indian spices gives the curry its unique flavor profile, making it a true representation of the vibrant South Indian culinary tradition. We alse have the original recipe for Civet de rousette, so you can check it out.

• 500 grams (1.1 lb) bat meat, cleaned and cut into pieces 500 grams (1.1 lb) bat meat, cleaned and cut into pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 cup thick coconut milk 1 cup thick coconut milk
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan or kadai over medium heat.
2. 2.
   Add mustard seeds and fennel seeds. Let them splutter.
3. 3.
   Add curry leaves and chopped onions. Sauté until the onions turn golden brown.
4. 4.
   Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. 5.
   Add the bat meat pieces and cook until they are browned on all sides.
6. 6.
   Add tomato puree, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 5 minutes.
7. 7.
   Add coconut milk and tamarind pulp. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 45-60 minutes or until the bat meat is tender and the flavors are well infused.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or South Indian breads.

Treat your ingredients with care...

• Bat meat — Ensure that the bat meat is thoroughly cleaned and trimmed of any excess fat before using it in the recipe. Marinating the meat for a few hours before cooking can help tenderize it and enhance the flavors.

Tips & Tricks

• If bat meat is not available, you can substitute it with chicken or lamb for a similar flavor profile.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer and creamier curry, use freshly extracted coconut milk instead of canned coconut milk.
• Allow the curry to simmer on low heat for a longer duration to ensure the bat meat becomes tender and absorbs the flavors.

Serving advice

Serve the South Indian Style Bat Curry hot with steamed rice or traditional South Indian breads like dosa, appam, or idiyappam. Accompany it with a side of raita (yogurt-based condiment) and papadums for a complete meal.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional South Indian brass or copper serving dish for an authentic touch. Pair it with a banana leaf as a platter to enhance the visual appeal.