eCook Meal
Spicy Durban Ostrich Curry
with coriander yoghurt
A tongue-tingling curry that brings the heat to your kitchen. This spicy tomato passata-based sauce is infused with Spice & All Things Nice Durban Curry Paste. These fragrant aromas will entice your taste buds from the moment you fry it with silky onion & potato with browned ostrich until you plate it with dollops of coriander yoghurt to balance the heat. Time to savour that signature Durban kick, Chef!
Serving guide
Choose your portion size.
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
FRY FOR FLAVOUR
Return the pan to medium heat with a drizzle of oil and a knob of butter if necessary. Fry the onion and the potatoes until the onion is soft and lightly golden, 5-6 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 200ml [400ml]|#7DA0D7 of water. Simmer until the sauce is thickening and potatoes are soft, 12-15 minutes. In the final 1-2 minutes, add the Ostrich, and sweetener (to taste). Remove from the heat and season.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt with ½ of the coriander.
TIME TO EAT
Plate up the steaming rice and smother it in the Ostrich and curry sauce. Finish with dollops of the coriander yoghurt and garnish with the remaining coriander. Looks lekker, Chef!
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
FRY FOR FLAVOUR
Return the pan to medium heat with a drizzle of oil and a knob of butter if necessary. Fry the onion and the potatoes until the onion is soft and lightly golden, 5-6 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 200ml [400ml]|#7DA0D7 of water. Simmer until the sauce is thickening and potatoes are soft, 12-15 minutes. In the final 1-2 minutes, add the Ostrich, and sweetener (to taste). Remove from the heat and season.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt with ½ of the coriander.
TIME TO EAT
Plate up the steaming rice and smother it in the Ostrich and curry sauce. Finish with dollops of the coriander yoghurt and garnish with the remaining coriander. Looks lekker, Chef!
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
FRY FOR FLAVOUR
Return the pan to medium heat with a drizzle of oil and a knob of butter if necessary. Fry the onion and the potatoes until the onion is soft and lightly golden, 7-8 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 2-3 minutes (shifting constantly). Pour in the tomato passata and 600ml [800ml]|#7DA0D7 of water. Simmer until the sauce is thickening and potatoes are soft, 15-20 minutes. In the final 2-3 minutes, add the Ostrich, and sweetener (to taste). Remove from the heat and season.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt with ½ of the coriander.
TIME TO EAT
Plate up the steaming rice and smother it in the Ostrich and curry sauce. Finish with dollops of the coriander yoghurt and garnish with the remaining coriander. Looks lekker, Chef!
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
FRY FOR FLAVOUR
Return the pan to medium heat with a drizzle of oil and a knob of butter if necessary. Fry the onion and the potatoes until the onion is soft and lightly golden, 7-8 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 2-3 minutes (shifting constantly). Pour in the tomato passata and 600ml [800ml]|#7DA0D7 of water. Simmer until the sauce is thickening and potatoes are soft, 15-20 minutes. In the final 2-3 minutes, add the Ostrich, and sweetener (to taste). Remove from the heat and season.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt with ½ of the coriander.
TIME TO EAT
Plate up the steaming rice and smother it in the Ostrich and curry sauce. Finish with dollops of the coriander yoghurt and garnish with the remaining coriander. Looks lekker, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R156.48
for 4 servings · R39.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Mixed Berry & Vanilla Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Spice & All Things Nice Durban Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spicy Durban Ostrich Curry?
The preparation time for Spicy Durban Ostrich Curry with coriander yoghurt is between 25 and 45 minutes.
What is the total time required to make Spicy Durban Ostrich Curry with coriander yoghurt?
The total time required to make Spicy Durban Ostrich Curry with coriander yoghurt is between 35 and 50 minutes.
How many servings does Spicy Durban Ostrich Curry provide?
4 servings
What are the main ingredients in Spicy Durban Ostrich Curry?
Free-range Ostrich Chunks, Fresh Coriander, Low Fat Plain Yoghurt, Onion, Onions, Potato, Spice & All Things Nice Durban Curry Paste, Tomato Passata, White Basmati Rice
What is the nutritional information of Spicy Durban Ostrich Curry?
Calories: 884, Carbs: 130 grams, Fat: grams, Protein: 49.2 grams, Sugar: 13 grams, Salt: 495 grams
How do I prepare Spicy Durban Ostrich Curry?
TIME TO EAT: Plate up the steaming rice and smother it in the ostrich and curry sauce. Finish with dollops of the coriander yoghurt and garnish with the remaining coriander. Looks lekker, Chef! JUST BEFORE SERVING: In a small bowl, combine the yoghurt with ½ of the coriander. FRY FOR FLAVOUR: Return the pan to medium heat with a drizzle of oil and a knob of butter if necessary. Fry the onion and the potatoes until the onion is soft and lightly golden, 5-6 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 200ml [400ml]|#7DA0D7 of water. Simmer until the sauce is thickening and potatoes are soft, 12-15 minutes. In the final 1-2 minutes, add the ostrich, and sweetener (to taste). Remove from the heat and season. BROWN THE OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. FLUFFY RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Spicy Durban Ostrich Curry?
Free-range Ostrich Chunks, Fresh Coriander, Low Fat Plain Yoghurt, Onion, Onions, Potato, Spice & All Things Nice Durban Curry Paste, Tomato Passata, White Basmati Rice
How many calories does Spicy Durban Ostrich Curry have?
884 calories
How much fat content does Spicy Durban Ostrich Curry have?
grams