Pigeon vindaloo

Pigeon is a meat that you are unlikely to find in the shops, you need to know someone who shoots for this. However, if you do, here is the recipe.

I guess you could use a chicken for this, but you won't get the wonderful livery flavour of pigeon

Pigeon vindaloo

Wild pigeon
Servings:	Serves 4
Calories per serving:	293
Ready in:	1 hour 30 minutes
Prep. time:	15 minutes
Cook time:	1 hour 15 minutes
Difficulty:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review Cooo! 4/5 🐦🐦🐦 Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 whole pigeons, plucked and gutted and cleaned
• 2 onions
• 3 tablespoons ghee
• Sea salt to taste

Spice mixture

• 12 dry chillies
• 1 teaspoon cumin seeds
• ½ teaspoon black mustard seeds
• 2.5 cm (1") ginger, peeled and grated
• 1 teaspoon turmeric powder
• 1 teaspoon fenugreek seeds, powdered
• 6 cloves of garlic, peeled and crushed
• 1 to 2 tablespoons malt vinegar, sherry vinegar or red wine vinegar

Method

1. In a coffee grinder or food processor, blend all the spice mixture ingredients to a fine paste
2. Quarter the pigeons
3. Peel and slice the onions
4. In a wok, fry the onions in the ghee until softened, about 4 minutes
5. Add the spice paste and sizzle for 5 minutes, stirring well
6. Add the pigeons and add just enough water to cover them
7. Simmer slowly until the pigeon is cooked and tender

Serving suggestions

I like to serve this curry with plain boiled potatoes (or even chips!) and a Mint riata.

See also

• A selection of vindaloo recipes

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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