Ostrich Fillet, Mango & Tamarind Curry
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.
- 800 g Ostrich fillet
- 400 g Mango curry
- 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 mangos)
- 2 cups Water
- 4 tblsp Palm sugar or soft brown sugar
- 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 & 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.