Pheasant, coconut & tamarind curry

January 11, 2016

This article was written for Annabel & Grace, which is now part of Rest Less.

Pheasant, coconut & tamarind curryI’m probably repeating myself but, living in a huntin’, shootin’, fishin’ environment, I am never short of game for my freezer or fridge. Sometimes it’s a brace of pheasants which we hang for a few days before plucking, sometimes Husband will just remove the breasts because it is so much easier/quicker. At other times we get a few oven ready partridge or the odd duck.

This Sunday, Husband requested pheasant curry and so I  adapted a recipe for a Prawn, Coconut & Tamarind dish that I found on Google. While looking for the relevant spices, I had a clear out of all the old jars (was shocked when I saw how out of date most of my stuff was). I didn’t fancy buying lots of new ones as January tends to be a time of year when I’m budgeting like crazy, so this recipe with turmeric and tamarind plus a few things I already had in my store cupboard appealed to me.

Pheasant, coconut & tamarind curryPHEASANT, TAMARIND & COCONUT CURRY

500g pheasant breasts (usually four) cut into bite size pieces
2 tbsp tamarind paste
1 tsp turmeric
1 onion, finely sliced
1 green pepper, thickly sliced
Red chilli, clove garlic and
thumb sized piece of fresh ginger, finely chopped
2 tsp yellow mustard seeds
400ml tin coconut milk
1 tbsp soy sauce
Nigella seeds
Handful fresh coriander

How to prepare
Heat a couple of tablespoons of oil in a large deep sided frying pan and add the onion and pepper. Cook for 5 minutes until the ingredients have softened. Add the chilli, ginger and garlic and cook for a couple of minutes. Then add the mustard seeds and turmeric. Drizzle a little more olive oil in the pan and then add the pheasant breast and cook for about 5 mins until the meat is sealed.
Add the tamarind paste and coconut milk and simmer for five mins or so. Stir in the soy sauce and sprinkle with the fresh coriander (a few leaves will do, I just love the stuff and probably put too much on!) and a few nigella seeds. You can add a squeeze of fresh lime if you like. Green beans and rice go well with this – we also added some warmed naan and a couple of poppadums. Lime pickle was, in our opinion, an essential accompaniment.

Quality wines from just £6.25 per bottle

The Wine Society is one of the UK’s leading wine merchants. A one time payment of just £40 gets you lifetime access to The Wine Society, unlocking access to honestly priced, world-beating wines. Plus, free, next day delivery on all orders with £20 off your first order. T&Cs** apply.

**If your order is for a gift, the recipient must be over 18 years. By placing your order, you confirm that the recipient is over 18 years old.

Join now

Get the latest ideas, advice and inspiration

No spam. Just useful and interesting stuff, straight to your inbox. Covering jobs, finance, learning, volunteering, lifestyle and more.

By providing us your email address you agree to receive emails and communications from us and acknowledge that your personal data will be used in accordance with our Privacy Policy and Terms and Conditions. You can unsubscribe at any time by following the link in our emails.

Enjoying Rest Less? Help us reach more people like you

Leave us a rating Want to tell us something?