Pete Goffe-Wood

Saucy Ostrich Fillet With Mango & Tamarind Curry

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Ostrich Fillet, Mango & Tamarind Curry, Walnut & Coriander Raita

800 g ostrich fillet

400 g mango curry

Fresh coriander

Season the ostrich salt & pepper and grill medium rare. Remove from the grill and rest for 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 & Tamarind Curry
2 tblsp tamarind pulp
1 ½ cups hot water
1 tblsp cumin seeds
1 tsp mustard seeds
3 cloves garlic
1 onion
2 tsp turmeric
2 chillies
2 mangoes or 200g dried mango
2 cups water
2 tblsp palm sugar or soft brown sugar
Walnut & Coriander Raita
2 cups plain yoghurt
½ cucumber, diced
½ cup walnuts, toasted & chopped finely
10g Coriander leaves, chopped roughly


Mango & 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 & 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 & pepper.
Walnut & Coriander Raita:
Mix all the ingredients together. Season with salt & pepper.