Pheasant, coconut & tamarind curry - Rest Less

Ingredients

• 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