Pheasant Curry Recipe
Game may not be the first meat that you think of at curry time, but this pheasant curry in a spicy, sour and creamy sauce is a great way to experiment with cooking this wonderful bird.
Servings 2 Servings
Calories 872kcal
Ingredients
- 1 Medium Pheasant 750g
- ¼ teaspoon Cumin
- ¼ teaspoon Coriander
- ¼ teaspoon Kashmiri Chilli Powder
- ¼ teaspoon Turmeric
- ½ teaspoon Salt plus salt to taste for the sauce
- 35 g Tamarind pulp 40mm or 1.5" Cube
- 2 Garlic Cloves
- 20 g Ginger ½ Thumb-sized piece
- 1 Small-Medium Echalion or Banana Shallot 35g
- 1 Small-Medium Tomato 100g
- 1 Green Finger Chilli
- 6 cardamom pods
- ½ teaspoon Fennel Seeds
- 12 Curry Leaves
- 1 Blade Mace
- 1 Cinnamon Stick
- 1 tablespoon Tomato Puree
- 200 g Tin of Coconut Milk 7oz
- 100 ml Water ⅓ Cup + 1 tablespoon
- ½ teaspoon Amchoor
- 1 tablespoon Light Brown Sugar
- 2 tablespoon Ghee
- 2 tablespoon Cooking Oil
- 75 g Green Beans ½ Cup
- Coriander to serve
Instructions
- Remove the leg and breast from the pheasant.
- Mix together the cumin, coriander, chilli powder, turmeric and salt in a bowl and then use it to season the pheasant pieces.
- Pour 35ml (2 tablespoons) of boiling water over the tamarind, mash it with a fork and allow it to sit for 5 minutes.
- Cut the shallot in half lengthways and then dice it as finely as you can.
- Mash the garlic cloves into a paste.
- Grate the ginger.
- Cut the green chilli in half lengthways.
- Cut the tomato into a 5-7mm (½") dice.
- Heat the ghee in a medium (24cm or 10") saucepan over a medium heat.
- Add the curry leaves, green chilli, cinnamon stick, cardamom pods, fennel seeds, and mace, then cook for 1 minute.
- Throw in the diced shallot, mashed garlic and grated ginger and cook for another minute.
- Add the diced tomato and tomato paste and cook for 2 minutes, stirring regularly.
- Pour in the coconut milk, water and add the brown sugar and amchoor, then mix.
- Push the tamarind through a fine-mesh sieve into the pan, stir well, have a taste and add salt as required.
- Heat the cooking oil in a separate frying pan over a medium heat.
- When it is hot, add the pheasant legs and sear for 2 minutes on each side.
- Transfer the legs to the sauce, reduce the heat to low, add a lid and cook for 9-10 minutes.
- Sear the pheasant breast in the same pan you cooked the legs in for 1-2 minutes on each side and transfer it to the sauce and cook for 5 minutes.
- Cut the green beans into 7.5cm (3") lengths and add them to the curry for a final 2 minutes.
- Serve, ensuring that you remove the mace, cardamom pods and cinnamon stick.
Nutrition
Serving: 1 | Calories: 872kcal | Carbohydrates: 35g | Protein: 47g | Fat: 65g | Saturated Fat: 33g | Polyunsaturated Fat: 27g | Cholesterol: 146mg | Sodium: 682mg | Fiber: 5g | Sugar: 18g
