Click on the image, above to submit to Pinterest.

Pigeon Curry

Pigeon Curry is a traditional Indian recipe (from West Bengal) for a classic curry of pigeon in an onion-based gravy soured with shatkora. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pigeon Curry.

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesGame RecipesIndian Recipes

This is a Bengali Sylhet style pigeon curry recipe with shatkhora. I’ve seen this curry many times, but never had the chance to prepare it. However, my local butcher had a few braces of pigeon when I visited last time, and at least I could prepare this curry. Pigeons (rock pigeons) are probably the first animals (apart from bees) that humans domesticated, which is why they are found everywhere. Though the breasts and legs of pigeons afford the most meat, it’s important to add the bones to this curry as they significantly improve the flavour. The shatkora called for in this recipe is the fruit of the local citrus, Citrus macroptera. I’m a fan of pigeon meat and I like it seared French style and served on a bed of puy lentils. It's quite a robust game meat, which is why it’s well suited to be curried.

Ingredients:

2 pigeons, cut into small pieces
1 medium onion, finely diced
vegetable oil, (enough to cover the base of your pan)
1 tbsp ginger paste
1 tbsp garlic paste
½ tbsp cumin powder
1 tbsp curry powder (a hot Madras is good)
Chilli powder (amount and type based on preference)
1 tsp turmeric powder
2 wedges of shatkora, cut into halves (Optional)
Salt, to taste
1 bunch Fresh coriander
1 cinnamon stick
2-3 curry leaves

Method:

Place a medium-sized pan over medium-high heat. When hot add the oil, onion, garlic, ginger, curry leaves and cinnamon stick. Stir-fry for about 8 minutes, or until the onions start to brown then add the pigeon pieces and all the spices.

Cover the pan and cook for 20 minutes until the mixture is almost dry.

At this point add the shatkora and enough boiling water to just cover the pigeons. Bring to a boil, reduce to a simmer and cook for about 20 minutes more, or until the pigeon is tender and the gravy has thickened to your liking.

Stir in the coriander and cook for 3-5 minutes more.

Serve with white rice or rotis, accompanied by raita.