Ostrich fillet with mango and tamarind curry

Recipe from: 21 August 2015
recipes, braai, ostrich

Ingredients 20
Servings 1
Minutes

Ingredients

Serving Change
  • 800
    g
    ostrich fillet
  • 400
    g
    mango curry
  • fresh coriander
  • MANGO AND TAMARIND CURRY:
  • 2
    Tbs
    tamarind pulp
  • 1.5
    cup
    hot water
  • 1
    Tbs
    cumin seeds
  • 1
    tsp
    mustard seeds
  • 3
    cloves
    garlic
  • 1
    onion
  • 2
    tsp
    turmeric
  • 2
    chillies
  • 2
    mangoes or 200g dried mango
  • 2
    cup
    water
  • 2
    Tbs
    palm sugar or soft brown sugar
  • WALNUT AND CORIANDER RAITA:
  • 2
    cup
    plain yoghurt
  • 1/2
    cucumber, diced
  • 1/2
    cup
    walnuts, toasted and chopped finely
  • 10
    g
    coriander leaves, chopped roughly
 

Method

 

Season the ostrich salt and pepper and grill medium rare. Remove from the grill and rest fro 5 min. in the meantime warm the mango curry and spoon it in the middle of the plate. Slice the ostrich and arrange it on top of the mango. Serve with raita and garnish with fresh coriander.

Mango and tamarind curry

Dissolve the tamarind in the hot water. Roast cumin in oven and then blend to a powder in a grinder or pestle and mortar. Combine the cumin with roughly chopped onion, garlic and chilli and blend to a paste.
Heat some oil in a saucepan and add the mustard seeds. When they start to pop add the onion mixture. Then add the turmeric followed by the tamarind, sugar and rest of the water. Cook for about 15 min or until the sauce begins to reduce and thicken at this stage add the diced mango, cook for a further 5 minutes and remove from the heat. Season with salt and pepper.

Walnut and coriander raita

Mix all the ingredients together. Season with salt and pepper.

Recipe reprinted with permission of Weber.
 
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