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Sunday, 20 October 2013

STIR FRIED WOOD PIGEON WITH COCONUT AN AUTHENTIC KERALA RECIPE

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.