This recipe was kindly donated by Bute Street Seafoodie. More information can be found on their website: www.butestseafoodie.com
|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|
|x 1||Garlic clove crushed to a paste|
|x ½”||Piece of ginger, grated|
|Juice of half an orange|
|x 1 tsp||Black peppercorns|
|x 1 tsp||Cumin seeds|
|x 2 tsp||Fennel seeds|
|x 1||Star anise|
|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.