Pheasant Dopiaza

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Pheasant Dopiaza

Pheasant Dopiaza is a traditional British Indian Restaurant (BIR) recipe for a classic curry of roast pheasant with chillies, tomatoes and garam masala, prepared as it would be in an Indian restaurant. The full recipe is presented here and I hope you enjoy this classic British version of: Pheasant Dopiaza.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Curry BIR Curries Spice Recipes British Recipes

OK, I know that this dish is not on every Curry Restaurant's menu. But I had it in London a while ago and it was so delicious that I had to replicate it here. Unlike most curries, this begins with two roasted pheasants, which allows you to extract as much meat from the birds as possible.

Ingredients:

2 roast pheasants (see the traditional roast pheasant recipe for how to prepare, just rub the pheasant all over with butter mixed with garam masala before roasting)
6 tbsp Vegetable Oil
2 Small Onions (sliced into rings)
425ml Curry Sauce
1 tsp Salt
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp methi (fenugreek) leaves
1 tbsp Fresh Coriander leaves, finely chopped

Method:

First prepare the pheasant by allowing them to cool and manually stripping all the meat you an off the bones. Add about 5tbsp of oil in a frying pan and place 4 tbsp of reserved curry sauce. Fry for about 5 minutes until it darkens. Now add the meat and stir until coated. Take off the heat, allow to cool and set aside in the fridge until needed (you may even freeze the pheasant in ready to use packets).

Heat the vegetable oil in a large frying pan, and when sizzling add the sliced onions and fry until translucent. When done pour the curry sauce into the frying pan, mix in with the onions and bring to a gentle simmer. Add the salt and pheasant mixture to this, stir in well and cook over medium heat for about 10 minutes, stirring occasionally. (By this point the sauce should be quite thick).

Turn the heat down to a simmer and add the garam masala, cumin, ground coriander and the methi curry leaves. Allow to cook over medium heat for about 4 minutes then take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander.

For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page