Stir-fried
wood pigeon with coconut
Pigeon
thoran—a Kerala style stir-fry preparation with grated coconut; here we used
game bird.
Serves:
4
Course:
main
720
g wood pigeon
First
stage
30
mL coconut oil
10
g ginger-garlic paste
3
g turmeric powder
50
g shallots, sliced
10
g red chilli powder
2
sliced chillies
1
sprig curry leaf
500
mL chicken stock or water
Salt
to taste
Second
stage
For
stir-frying
50
mL coconut oil
3
g mustard seeds
1
sprig curry leaf
10
g chopped ginger
2
green chillies, sliced lengthwise
100
g shallots, peeled
3
g turmeric powder
5
g crushed fennel seed
10
g coriander powder
10
g jeera powder
50
g fresh grated coconut
Salt
to taste
Joint
wood pigeon to 30–40 g pieces with bone. For fine cooking, de-bone and make
stock with bones.
Mix
pigeon pieces with ingredients mentioned in first stage except oil and stock.
Heat
a thick-bottomed pan with oil and add the pigeon mix. Sauté to sear evenly, add
stock, and cook the meat until tender.
Reduce
the stock and allow the stock to absorb completely into the meat.
For
the second stage, heat coconut oil in a stir-fry pan, and splutter mustard
seeds, curry leaf, ginger-garlic paste, and green chilli. Sauté lightly and add
peeled shallots.
Mix
in all powdered spices, crushed fennel seeds, and cooked pigeon pieces.
Stir-fry until all the spices are mixed properly, and it starts giving a roast
flavour. Check seasoning and finish with fresh grated coconut.
Sauté
for a few seconds until the coconut is spread evenly. Serve in a deep plate
garnished with micro cress, or arrange on a flat plate.
Suggestion:
Game
birds require long cooking periods. You can adapt modern cooking techniques of
sous vide, which help in controlled slow cooking.
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