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Pheasant curry with spiced okra
Fruit and vegetables
2
onions
, diced
4
garlic
cloves, finely chopped
1 tbsp finely chopped fresh root
ginger
1 tbsp ground
coriander
20g/¾oz
fresh coriander
, stalks shredded and leaves reserved
3 green
chillies
, chopped
300g/10½oz
okra
10 fresh
curry leaves
3
garlic
cloves, minced
1
garlic
clove, minced
3
spring onions
, chopped
Tins, packets and jars
400g tin
chopped tomatoes
500ml/18fl oz
chicken stock
1 tsp
dried chilli
flakes
Cooking ingredients
4 tbsp
olive oil
6
cardamom
pods
½ tsp freshly ground
black pepper
1 tsp
turmeric
30ml/1fl oz
red wine vinegar
salt and freshly ground
black pepper
1 tsp
sea salt
flakes, for rubbing
20ml/¾fl oz
white wine vinegar
, for rubbing
1 tbsp yellow
mustard seeds
1 tbsp
vegetable oil
½ tsp
turmeric
1 tsp
nigella seeds
, toasted
Dairy, eggs and chilled
2 tbsp Greek-style
yoghurt
Meat, fish and poultry
1
pheasant
, jointed
Back to recipe
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