Ostrich fillet with dukkah crust and mango curry
4 servings
Prep: 15 mins,
Cooking: 35 mins
Chef Pete Goffe-Wood braais ostrich fillet with dukkah crust on a mango and tamarind curry.
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Ingredients (15)
CURRY:
2 Tbs | tamarind — pulp |
1.5 cup | water — hot |
1 Tbs | cumin — seeds |
1 tsp | mustard — seeds |
3 | garlic — cloves |
1 | onion |
2 | turmeric |
2 | chillies |
2 | mango — fresh or dried |
2 cup | water |
4 Tbs | palm sugar — or soft brown sugar |
800 g | ostrich fillet |
400 g | mango — curry |
fresh coriander | |
dukkah |
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