Young Pigeon Curry
A traditional Indian curry made with young pigeons, cooked in a rich gravy with aromatic spices. This recipe follows the method for gravy chicken curry, adapted for pigeon.
Ingredients
- 4 whole Young pigeons, cut into quarters (Makes 16 pieces total)
- 3 ounces Ghee (About 6 tablespoons)
- 4 teaspoons Onions, ground to paste
- 12 medium Onions, sliced lengthways (Cut each into 6-8 slices)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground chilies (Adjust to taste)
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground garlic
- 0.5 teaspoon Ground coriander seed (Optional, if liked)
- 1.5 teaspoons Salt
- 1 cup Water (Breakfast-cupful)
Instructions
- 1Cut each young pigeon into 4 pieces, making 16 pieces total. Pat dry with paper towels.
- 2Heat the ghee in a large heavy-bottomed pan over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown and crispy.
- 3Remove the fried onions from the pan with a slotted spoon and set aside on a plate, leaving the ghee in the pan.
- 4In the same pan with the remaining ghee, add the pigeon pieces and brown them on all sides over medium-high heat.
- 5Add the ground onions, turmeric, ground chilies, ground ginger, ground garlic, ground coriander (if using), and salt to the pan. Stir well to coat the pigeon pieces with the spices.
- 6Add the water and return half of the fried onions to the pan. Stir to combine.
- 7Bring to a boil, then reduce heat to low. Cover and simmer gently until the pigeon is tender and cooked through, stirring occasionally.
- 8Check seasoning and adjust salt if needed. Garnish with the remaining fried onions and serve hot with rice or bread.
