Pete Goffe-Wood

Ostrich Fillet, Mango & Tamarind Curry

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Description

Ostrich is an incredibly healthy meat as it has virtually no fat and, as a result, is lower in cholesterol than turkey. But as with all grilled meats the taste comes from either the fat or the blood; so with no fat all the flavour comes from the blood. It is there very important to cook ostrich rare or – at most – medium rare. Any more, and it becomes dry, stringy and tasteless.

Ingredients

800 g ostrich fillet
400 g mango curry
Fresh coriander
MANGO & TAMARIND CURRY
2tblsp tamarind pulp
1 ½ cups hot water
1tblsp cumin seeds
1 tsp mustard seeds
3 cloves garlic
1 onion
2 tsp turmeric
2 chillies
2 mangoes or 200g dried mango
2cups water
4tblsp palm sugar or soft brown sugar

Directions

1
Season the ostrich with the dukkha and grill medium rare. Remove from the grill and rest fro 5 min.
2
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.
3
Garnish with fresh coriander.
4
MANGO AND TAMARIND CURRY
5
Dissolve the tamarind in the hot water.
6
Roast cumin in oven and then blend to a powder in a grinder or pestle and mortar.
7
Combine the cumin with roughly chopped onion, garlic & chilli and blend to a paste.
8
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.
9
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.
10
Season with salt & pepper.
11