Atul Kochhar’s Pigeon Breasts Stir-Fried with Chillies and Garlic

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I’ve signed up to Alternative Meats’ ‘Gourmet Surprise Box’ which, for £25 per month, supplies me with a box of meaty goodies to inspire my cooking.

The latest box contained a wild rabbit, pigeon breasts, diced Welsh wagyu beef, veal escalopes, kangaroo sausages and veal fillet goujons. I’m drooling as I type.

It arrived frozen, so I use them as and when the inspiration hits me.

This is my second recipe from the box….Pigeon Breast Strips Stir-Fried with Chillies and Garlic

The recipe come from Atul Kochhar’s superb ‘Curries of the World’ book.  The dish originates from the Banda Islands in Indonesia.

In his foreword to the recipe, Atul writes: ‘This wonderfully easy Indonesian curry puts spices and fiery chillies to work with the strong flavour of pigeon meat – the result is a delicious, fantastic way of serving this game bird.’

Serves 2-4

4 skinless pigeon breasts, cut into strips
1 tbsp lime juice
Small knob fresh ginger, cut into very fine strips
1 tbsp vegetable oil
1 green chilli and 1 red chilli, thinly sliced
1 lemongrass stalk, thinly sliced
Coriander sprigs, to garnish

For the spice paste

1 green chilli, deseeded and roughly chopped
1 red chilli, deseeded and roughly chopped
1 tsp black peppercorns
1 tbsp chopped garlic
1 tsp chopped fresh ginger
Pinch grated nutmeg
1 onion, chopped
2 tbsp chopped walnuts or macadamia nuts
2 tbsp vegetable oil
2 tbsp lime juice
Salt

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1. In a bowl, toss the pigeon breasts with the lime juice, ginger strips and some salt. Set aside in a cool place for 1 hour to marinate.

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2. Blend or pound together all the ingredients for the spice paste, with salt to taste, to make a fine paste.

3. Heat a large frying pan or wok and stir-fry the paste for 1-2 mins, until fragrant.

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4. Add the oil to the wok followed by the sliced chillies and lemongrass, then add the marinated pigeon strips. Stir-fry on a high heat for 3-4 mins, or until the pigeon is cooked through. Add 2-3 tbsp water if needed.

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5. Garnish with the coriander and serve hot with rice.

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