Ostrich fillet with mango and tamarind curry

Weber
4 servings
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With walnut and coriander raita.

By Food24 August 21 2015
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Ingredients (18)

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