Khatta kabutar (Indian-style wood pigeon) recipe
Pigeon breast quickly doused in a sauce fiery ginger, sour vinegar and tart tamarind, then griddled. Serve with rice or an alternative.
Ingredients
- 4 wood pigeon breasts
- 10 g chopped ginger
- 10 g chopped garlic
- 10 g chopped coriander root
- 2.5 g black salt
- 10 ml malt vinegar
- 10 ml tamarind paste
- 4 wood pigeon breasts
- 0.4 oz chopped ginger
- 0.4 oz chopped garlic
- 0.4 oz chopped coriander root
- 0.1 oz black salt
- 0.4 fl oz malt vinegar
- 0.4 fl oz tamarind paste
- 4 wood pigeon breasts
- 0.4 oz chopped ginger
- 0.4 oz chopped garlic
- 0.4 oz chopped coriander root
- 0.1 oz black salt
- 0 cup malt vinegar
- 0 cup tamarind paste
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 1 mins
- Cooking Time: 6 mins
- Serves: 2
Step-by-step
- Clean the breast pieces thoroughly.
- Mix all the spices, vinegar and salt together well, then add the breast pieces, covering them with the mixture, before leaving the whole thing in the fridge for three minutes.
- Remove from the fridge and either griddle the meat for two minutes and thirty seconds on each side, or grill for three minutes each side until cooked to taste.
Carlo Gomes is the head chef at Kishmish
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