|
Pura Kichili Pazham Melagu Varuval :: Pigeon
cooked with Orange & Chettinad Spices – Tamil Nadu
Chef Atul Kocchar of Benares – London, UK
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 teaspoons fennel seeds
- 1 star anise
- 5 green cardamom pods
- 2 cloves
- 1 cinnamon stick, about 1 inch
- 1 pigeon, skinned and divided into 8 pieces
- Juice of 1 orange
- 2 teaspoons ginger-garlic paste
- ½ teaspoon turmeric
- 1 teaspoon salt
- ¼ cup vegetable oil
- 10 curry leaves
- 2 onions, thinly sliced
- ¼ cup chopped cilantro leaves
- Zest of 1 orange, for garnish
Method: Combine peppercorns, cumin seeds, fennel seeds, anise,
cardamom pods, cloves and cinnamon stick. Lightly toast. Grind in spice
grinder.
Marinate pigeon parts in orange juice, ginger-garlic paste, turmeric,
and salt. Set aside.
Set medium sauté pan over medium-high heat. Add oil. Add curry
leaves. Add onion, and cook until golden brown. Add ground spices and
marinated pigeon and sear pigeon. Add 1 cup warm water and cook slowly
until tender. Add chopped cilantro and orange zest.
To Serve:
Serve hot with warm rice pancakes or chapatti.
|
