Mangalorean-style Stewed Pigeons

Ingredients

In this Mangalorean adaptation, the original Spanish dish of Pichones estofados is transformed with the addition of Mangalorean spices and flavors. The traditional Spanish stewing technique is retained, but the spices used are tailored to the Mangalorean palate. The dish is also served with Mangalorean accompaniments such as rice or breads, which complement the flavors and textures of the stewed pigeons. We alse have the original recipe for Pichones estofados, so you can check it out.

• 4 pigeons, cleaned and quartered 4 pigeons, cleaned and quartered
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large, deep pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
4. 4.
   In a small bowl, mix together the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala with a little water to form a paste.
5. 5.
   Add the spice paste to the pan and cook for 2-3 minutes, stirring continuously.
6. 6.
   Add the quartered pigeons to the pan and coat them well with the spice mixture.
7. 7.
   Pour in enough water to cover the pigeons and bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the pigeons are tender.
9. 9.
   Stir in the tamarind paste and season with salt to taste.
10. 10.
    Simmer for another 10 minutes to allow the flavors to meld together.
11. 11.
    Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Pigeons — Ensure that the pigeons are properly cleaned and quartered before cooking. Trim any excess fat or skin for a leaner dish.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a few extra green chilies.
• If tamarind paste is not available, you can substitute it with lemon juice for a tangy flavor.
• Marinating the pigeons in the spice mixture overnight will intensify the flavors.
• Serve the stewed pigeons with a side of steamed rice or traditional Mangalorean breads for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and become even more delicious.

Serving advice

Serve the Mangalorean-style Stewed Pigeons hot, garnished with fresh coriander leaves. Accompany it with steamed rice or traditional Mangalorean breads like neer dosa or sannas for a satisfying meal.

Presentation advice

Present the Stewed Pigeons in a deep serving dish, allowing the thick gravy to surround the tender pigeon pieces. Garnish with a sprinkle of fresh coriander leaves for a pop of color.