Karnataka Pheasant, Coconut and Tamarind Curry
|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.