malkiserow Posted September 3, 2007 Report Share Posted September 3, 2007 Malks Port of Spain Pigeon curry Ingredients ¼ tsp chilli powder (add more to taste at the end if required) ½ tsp turmeric powder ¼ tsp coriander powder 1 tsp Garam Masala ½ tsp ginger powder A little green cardamom to taste (powdered) Cumin powdered to taste or 1/2 tsp 3 ripe plums mashed and stoned Some ground black pepper Salt to taste Large cup of coconut milk Finely diced …. 1 eating apple 1 Medium potato 1 medium courgette (of if even better use plantain) 1 large onion 4 cloves garlic Medium diced…. 1 Red pepper Coarse diced…. 6 pigeon breasts (from 3 pigeons) Method Fry the pigeon cubes in a large frying pan until just pink inside, stand them to one side In the empty frying pan, fry onion and garlic Fry spices for a minute Add potato and stir for 2 minutes Add coconut milk and stir back to the boil Add all other ingredients except pigeon (if any juices come off the pigeon add this to the pan but not the meat) Reduce heat to simmer for 20 to 30 minutes Adjust liquid to a nice consistency, the potato should thicken up the sauce but if too thick use a little hot water if required. 1 minute before serving add pigeon to sauce and stir. Serve with a good rice. Quote Link to comment Share on other sites More sharing options...
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