Pheasant curry with spiced okra

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the curry

  • 4 tbsp olive oil
  • 2 onions, diced
  • 4 garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh root ginger
  • 6 cardamom pods
  • ½ tsp freshly ground black pepper
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 20g/¾oz fresh coriander, stalks shredded and leaves reserved
  • 3 green chillies, chopped
  • 400g tin chopped tomatoes
  • 30ml/1fl oz red wine vinegar
  • 1 pheasant, jointed
  • 500ml/18fl oz chicken stock
  • salt and freshly ground black pepper

For the okra

  • 300g/10½oz okra
  • 1 tsp sea salt flakes, for rubbing
  • 20ml/¾fl oz white wine vinegar, for rubbing
  • 10 fresh curry leaves
  • 1 tbsp yellow mustard seeds
  • 1 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 tsp dried chilli flakes
  • ½ tsp turmeric

To garnish

  • 1 garlic clove, minced
  • 1 tsp nigella seeds, toasted
  • 2 tbsp Greek-style yoghurt
  • 3 spring onions, chopped
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