Karnataka Pheasant, Coconut and Tamarind Curry
Serves
4
Prep Time
15 mins
Cook Time
30 mins
Serves
4
Prep Time
15 mins
Cook Time
30 mins
Ingredients
| Ingredients | |
| 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 |
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.
Wild rice, green beans and plenty of sweet and spicy chutney and lime pickle.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |