Curried Ostrich Fillet Steak With Turmeric Rice Recipe
As a very lean form of wild game, ostrich meat of any type 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.
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.
Prep time: 30 min
Cook time: 10 min
Ready in: 40 min
Yields: 1 serving
- 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
- Black pepper
- 2 tablespoons vegetable or sunflower oil for frying
- 1 tablespoon coarsely chopped coriander leaf (cilantro)
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.
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.
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.
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.
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.
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.
Arrange the rice as a serving bed for the ostrich steak in the bottom of a deep plate.
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.
Spoon the spicy sauce over the ostrich meat and serve immediately.
© 2018 Gordon N Hamilton