Updated date:

Curried Ostrich Fillet Steak With Turmeric Rice Recipe

Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

Slices of curried ostrich fillet steak on turmeric rice with spicy sauce

Slices of curried ostrich fillet steak on turmeric rice with spicy sauce

Ostrich meat is a very lean form of wild game that requires careful cooking if it is not to be served tough and at least verging upon being inedible. When cooking ostrich fillet steak, like the fillet part of any animal, perhaps even greater care is required. The easiest way to cook it is to do so very quickly via a very high heat by either flash frying it in a pan or perhaps preparing it on an indoor griddle or outdoor grill/barbecue. The secret to success in cooking it this way is to always leave it at least a little bit pink and underdone in the centre to avoid it drying out and becoming tough.

Vacuum packed ostrich fillet steaks

Vacuum packed ostrich fillet steaks

It is likely that you will have no alternative but to buy your ostrich fillet steaks vacuum packed, frozen, or perhaps even both. Where the fillets are purchased frozen, it is imperative that they be defrosted in your fridge overnight.

Cook Time

Prep time: 30 min

Cook time: 10 min

Ready in: 40 min

Yields: 1 serving

Ingredients

  • 1 ostrich fillet steak (4 to 6 ounces)
  • 2 teaspoons medium strength curry powder
  • 2 tablespoons plain yoghurt
  • 2 teaspoons tomato ketchup
  • 1 teaspoon mint sauce
  • ½ teaspoon medium strength chilli powder
  • 3 ounces (½ cup) Basmati rice
  • 2 teaspoons ground turmeric
  • Salt
  • Black pepper
  • 2 tablespoons vegetable or sunflower oil for frying
  • 1 tablespoon coarsely chopped coriander leaf (cilantro)

Instructions

  1. Scatter the curry powder in the centre of a clean dinner plate. Pat the ostrich fillet steak in it, ensuring not only both sides of the meat are covered, but also around the sides. Cover and leave to dry marinate (not in the fridge) for a minimum half an hour.
  2. Put the yoghurt, tomato ketchup, mint sauce and chilli powder in to a bowl, and stir very well. Cover the bowl with plastic wrap, and set aside until required.
  3. Wash the rice through a sieve under running cold water. Bring a large pot of water to a rolling boil and season it with some salt and the ground turmeric. Add the rice to the boiling water and stir briefly but well. Adjust the heat to maintain a moderate simmer for ten minutes.
  4. When the rice is halfway through its cooking period, pour the oil in to a small frying pan and bring it up to a high heat. Season the ostrich fillet steak only at this stage with salt and pepper on both sides before laying it in the pan and cook for an initial two minutes.
  5. Turn the fillet steak with cooking tongs to fry for two minutes on the second side. Use tongs to turn it around a few times on its edge, holding it briefly in place each time, just to seal the meat all the way around. Lay it back down in the pan, turn off the heat, and move the pan to a cool part of the stove. Leave the steak to rest for a few minutes while you attend to and finish the preparation of the rice.
  6. Drain the rice at your sink through a fine sieve. Leave it to steam off for two or three minutes before returning it to the empty pot. Season with a little black pepper, add the chopped coriander leaf (cilantro), and stir it through with a fork, fluffing the rice at the same time.
  7. Arrange the rice as a serving bed for the ostrich steak in the bottom of a deep plate.
  8. Lift the ostrich steak to a chopping board and slice across the grain in to five or six slices of equal thickness. Arrange the slices in a fan shape on top of the bed of turmeric rice.
  9. Spoon the spicy sauce over the ostrich meat, and serve immediately.

Step-by-Step Photo Instructions

Curry powder is gently rubbed in to ostrich fillet steak

Curry powder is gently rubbed in to ostrich fillet steak

Scatter the curry powder in the centre of a clean dinner plate and pat the ostrich fillet steak in it, ensuring not only both sides of the meat are covered but also around the sides. Cover and leave to dry marinate (not in the fridge) for a minimum half an hour.

Combining spicy sauce ingredients

Combining spicy sauce ingredients

Put the yoghurt, tomato ketchup, mint sauce and chilli powder in to a bowl and stir very well. Cover the bowl with plastic wrap and set aside until required.

Rice is simmered in turmeric spiced water

Rice is simmered in turmeric spiced water

Wash the rice through a sieve under running cold water. Bring a large pot of water to a rolling boil and season it with some salt and the ground turmeric. Add the rice to the boiling water and stir briefly but well. Adjust the heat to maintain a moderate simmer for ten minutes.

Ostrich steak is laid in hot frying pan

Ostrich steak is laid in hot frying pan

When the rice is halfway through its cooking period, pour the oil in to a small frying pan and bring it up to a high heat. Season the ostrich fillet steak only at this stage with salt and pepper on both sides before laying it in the pan and cook for an initial two minutes.

Ostrich steak is turned to fry on second side

Ostrich steak is turned to fry on second side

Turn the fillet steak with cooking tongs to fry for two minutes on the second side. Next - and again using tongs - turn it around a few times on its edge, holding it briefly in place each time, just to seal the meat all the way around. Lay it back down in the pan, turn off the heat and move the pan to a cool part of the stove. Leave the steak to rest for a few minutes while you attend to and finish the preparation of the rice.

Chopped coriander/cilantro is added to turmeric rice

Chopped coriander/cilantro is added to turmeric rice

Drain the rice at your sink through a fine sieve and leave it to steam off for two or three minutes before returning it to the empty pot. Season with a little black pepper, add the chopped coriander leaf (cilantro) and stir it through with a fork, fluffing the rice at the same time.

Turmeric rice is arranged to serve as a bed for the ostrich

Turmeric rice is arranged to serve as a bed for the ostrich

Arrange the rice as a serving bed for the ostrich steak in the bottom of a deep plate.

Sliced ostrich fillet steak is arranged on turmeric rice

Sliced ostrich fillet steak is arranged on turmeric rice

Lift the ostrich steak to a chopping board and slice across the grain in to five or six slices of equal thickness. Arrange the slices in a fan shape on top of the bed of turmeric rice.

Enjoying curried ostrich fillet steak and spicy sauce on turmeric rice

Enjoying curried ostrich fillet steak and spicy sauce on turmeric rice

Spoon the spicy sauce over the ostrich meat and serve immediately.

© 2018 Gordon N Hamilton