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Mutton Bird Curry with Aubergine in Coconut Milk- Kari Koko Fouke ek Brenzel
Prep Time
2 hrs
Cook Time
30 mins
 

Mutton Bird Curry with Aubergine in Coconut Milk- Kari  Koko Fouke ek Brenzel -was a delicacy among the Seychellois and was also part of our traditional diet, and is ‘un plat, maintenant, interdit!

Course: Main Course
Cuisine: Creole
Keyword: Mutton Bird, Fouke, curry
Servings: 3
Author: The Creole Melting Pot
Ingredients
  • 2 large salted mutton birds  
  • 1 medium size young aubergine
  • 3 tbsp oil   
  • 2 tins  coconut milk ( fresh milk of two coconuts)          
  • 1 tbsp curry powder
  • 1 onion, sliced
  • 1 tsp crushed garlic      
  • 1 tsp crushed ginger       
  • 1 tsp whole coriander seeds      
  • 1 tsp whole cumin seeds           
  • 12 Curry leaves       
  • ¼ tsp cinnamon powder
  • cracked pepper (and salt if required)
  • ½ onion- sliced
Instructions
Soak and boil the mutton birds

  1. Soak the mutton bird on cold water for about one hour and then wash thoroughly in running water in order to remove the maximum salt as possible.

  2. Place in a pot topped with water and boil  for about 30 minutes.

  3. Remove from hot water and refresh in cold running water to remove any residual salt

Render the fat and portion the mutton birds

  1. This can be done in two ways:

  2. The first way is to place the bird skin side up on a small tray and placing it under a grill at very low heat. If the heat is too high the rendering process will be too short and you run the risk of burning the skin.

  3. The second way is to place the birds, skin side down, in a flat pan or very low heat. You will have to watch both processes carefully at the skin can burn very quickly, giving a bitter taste to your dish.

  4. Allow the bird to cool down. Wear an apron and place the bird, skin side up on a cutting board. Use a heavy knife and cut in half along the backbone and then cut each half into three portions. The meat is now ready to be prepared as required.

Finishing the curry

  1. Wash the aubergine and cut off the top and roughly cut in small cubes.

  2. Place the cumin and coriander seeds in a small pan and toast until fragrant. allow to cool and roughly pound or grind. Keep.

  3. In a medium size pot , heat the oil then add the sliced onion, crushed ginger and garlic and stir for about 1 minute. Add the ground cumin and coriander, cinnamon powder and curry leaves and stir.

  4. Add the coconut milk and curry powder and stir thoroughly and bring to boil.

  5. Stir in the diced aubergine, followed by the mutton bird and cook on low heat for about 15minutes.

  6. Serve on plain boiled rice with a refreshing cucumber salad.

Recipe Notes
  1. READ THE ACCOMPANIED POST TO APPRECIATE THE BACKGROUND OF THIS DISH.
  2. This mutton bird curry with aubergine in coconut milk- kari  koko fouke ek brinzel- is a dish that you may not be able to eat with a fork and a knife. You may have to use your fingers.