Chettinad-Spiced Pigeon
Serves
2
Prep Time
30 mins
Cook Time
60 mins
Serves
2
Prep Time
30 mins
Cook Time
60 mins
This recipe was kindly donated by Bute Street Seafoodie. More information can be found on their website: www.butestseafoodie.com
Ingredients
| Ingredients | |
| x 6 | Pigeon breasts, |
| x 1 tbsp | Sunflower or vegetable oil |
| x 10 or so | Curry leaves |
| x 1 | Small onion |
| x 1 tbsp | ”Chettinad” Masala |
| x 60ml | Game or chicken stock, or water |
| Grated zest of half an orange | |
| Chopped coriander leaves for garnish | |
| Marinade | |
| x 1 | Garlic clove crushed to a paste |
| x ½” | Piece of ginger, grated |
| Juice of half an orange | |
| x ¼ | Turmeric |
| x ½ | Salt |
| “Chettinad” Masala | |
| x 1 tsp | Black peppercorns |
| x 1 tsp | Cumin seeds |
| x 2 tsp | Fennel seeds |
| x 1 | Star anise |
| x 5 | Cardamoms |
| x 2 | Cloves |
| x 1" | Cassia or cinnamon stick, broken |
Mix the ingredients for the marinade in a bowl, add the pigeon, coat well and leave for 30 mins or more.
Get a heavy-bottomed frying pan hot and put in all the spices for the “Chettinad” Masala. Toast them until the spices start to smell aromatic then transfer to a plate. When they have cooled, place them in a spice or coffee grinder and grind to a fine powder.
Heat the oil in a sauté pan or similar and, when hot, add the curry leaves. As soon as they crackle, add the onion and sweat it until it takes a little colour. Add 1 tbsp of the “Chettinad” Masala, cook for a minute then lift the pigeon pieces from the marinade and fry them for 1-2 mins so that they take some colour.
Pour in the marinade and allow it to bubble for a moment then add the stock or water. Cook gently for 5-10 mins to allow the gravy to thicken.
Leave to rest for a few minutes then garnish with the coriander leaves and the orange zest and serve.
Protein (100g) |
17.5 |
Calories (100g) |
142 |
Fat (100g) |
7.5 |
Cholesterol (100g) |
90 |
Selenium (100g) |
0.13 |