Pheasant, coconut & tamarind curry
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Cooking tools:
- Sided frying pan
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Spatula
- Tin opener
- Oven
- Stove
- Serving platter
- Serving bowl
- Plate
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
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