Karnataka Pheasant, Coconut and Tamarind Curry


Prep Time
15 mins

Cook Time
30 mins


Serving 4
x 500g Pheasant breasts
x 1 Onion (peeled and finely sliced) 
x 1 Green pepper (sliced) 
x 1 Green chilli (finely chopped) 
x 1 Garlic clove (peeled and finely chopped) 
x 1 Medium sized piece of ginger (peeled and grated) 
x 1 tsp Tomato purée 
x 2 tsp Yellow mustard seeds 
x 1 tsp Turmeric 
x 2 tbsp Tamarind paste 
x 1 tbsp Soy sauce 
Handful of fresh coriander 
Squeeze of lime juice
x 1 (400ml) Tin of coconut milk 

To begin

Heat a couple of tablespoons of oil in a large wok or frying pan over a moderately high heat and add the sliced onion and pepper. Cook for 5 minutes, stirring until they are soft and have taken on a little colour at the edges.


Add the chilli, ginger and garlic and cook for 2 more minutes. Keeping the pan over the heat, stir in the mustard seeds, tomato puree and turmeric, adding a little more oil if the vegetables are dry and catching on the bottom of the pan. 


Chop the pheasant breasts into bite-sized pieces and then add to the pan. Stir well over the heat for 3-4 minutes to seal the meat.


The tamarind paste and coconut milk. Bring to a simmer and cook gently for 5-10 minutes until the pheasant pieces are cooked through.


In the soy sauce, lime juice and, lastly, a handful of fresh coriander leaves. Taste, and adjust the seasoning if needed.

Serve with

Wild rice, green beans and plenty of sweet and spicy chutney and lime pickle.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


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