Thursday, 20 July 2023
Wild Wood Pigeon Tandoori style Curry with raita
Serves 4
16 Wild Pigeon Breasts
100g butter
1 tbls. vegetable oil
For the Marinade
2 tbls. veg oil.
1 tbls. red Kashmiri chilli powder
1 tbls. fresh/ powder turmeric
1 tbls. ground coriander
3 finely chopped green Birds Eye chilli.
1 inch piece grated fresh ginger.
2 large tablespoons Greek yogurt
Ground Himalayan salt
Ground black pepper.
For the raita
200g full fat Greek yogurt
2 teaspoons cumin seed
3 finely sliced spring onions
1/2 deseeded cucumber finely chopped.
1 teaspoon castor sugar
Himalayan ground Salt
Tablespoon pomegranate seeds
To make the Pigeon curry
Ideally make this and marinate a day before but you could make it a few hours earlier.
In a large bowl add pigeon breast/partridge/ venison and all the ingredients for the marinade cover and leave in the fridge ideally for 24hours.
To make the curry heat a heavy based pan add the butter & oil till bubbling add all the pigeon breasts and fry one side one minute then flip them over to cook the other side. So long as the pan is super-hot, you’ll have some good caramelisation from the jaggery. Set aside.
You can serve this curry with just about anything but a lovely potato masala or roasted potatoes with chopped spring onion green chillis and a raita is fab.
To make the raita
Heat a frying pan very hot and add the cumin seeds for 20 seconds just till you can smell the aroma. Immediately put into a bowl to cool. Add all the other ingredients and put into a serving dish. Top with freshly chopped coriander.
To serve
Put the pigeon beasts in the centre of a plate or on top of potatoes if you’re using. Garnish with fresh coriander and lime.