Creamy Kancil Curry

KANCIL – bahasa Indonesia pronounced kan-chil. Kancil is a mouse deer.

Kancil
The little kancil. Sorry about the graphic pic.

On the small Indonesian island of Panebangan in the South China Sea we were moored along side a small fishing village. The friendly people at this village welcomed us with open arms, sunny smiles and big hearts. We were given a bunch of bananas and the kancil meat that Rudi shot the night we stayed there and the following morning we were even given breakfast on one of the fishing boats!

The tiny village on Panebangan.
The tiny village on Panebangan.

It was our first time eating kancil so I wanted to make a curry that wasn’t too overpowering. I made a paste with the following

In a mortar, with a pestle I blended;

  • asian shallots
  • lemon grass
  • candlenuts
  • ginger
  • lesser galangal
  • turmeric
  • garlic
  • chilli
  • peppercorns
  • kaffir lime leaves

I heated some oil in a pan and fried the paste for a few minutes, then I added a tin of coconut cream. I simmered if for about five minutes before adding the kancil and simmering uncovered for about 1 and 1/2 hours.

Kancil Curry

Verdict: It was very nice. The kancill was not too gamey and was in fact a delicious meat. I used about five candlenuts… because that is what fell out of the bag! It was too many. Next time I would use two candlenuts.

Curry Kancil

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