10–12 Brussels sprouts, shredded
1 large green chilli, finely chopped
2 medium-sized green chillies, finely chopped
2–3 tbsp grated fresh coconut
2 tsp ground coriander
10–12 curry leaves, thinly sliced
1 tbsp finely chopped fresh coriander
2 tbsp ginger and garlic paste, or equal amounts of ginger and garlic, finely grated
1 tsp finely chopped fresh root ginger
½ lemon, juice only
1 small onion, roughly chopped
3–4 tbsp plain flour
¼ tsp asafoetida
1 tsp chilli powder
1 tsp ground cumin
½ tsp cumin seeds
½ tsp garam masala
1 tsp black mustard seeds
salt
½ tsp ground turmeric
vegetable oil, for deep-frying
1 tbsp vegetable oil
2 free-range eggs
500g/1lb 2oz venison, cut into 2cm/¾in pieces