Assamese Pigeon Curry: Rare and Healthy

Dec 6, 2023

Assamese food, to put it simply, is a fusion of many indigenous traditions with notable regional variances and some outside influences.

Simplicity is the main ingredient

Clean, wash and pat dry the meat. Marinate it with salt, turmeric and a generous drizzle of mustard oil. Keep it aside.

CLEAN AND MARINATE

In a wok, over medium flame, add mustard oil. Add the onions and fry for sometime. As the onions change the colour, add the bayleaves and ginger garlic paste that was pounded fresh.

ADD ONION-MUSTARD OIL MANGIC

Fry everything for a while and as they leave their aroma add the pigeon meat. Add salt. turmeric and pepper powder that was pounded earlier. Mix everything well.

THE AROMA OF PIGEON MEET

Cover the wok with a lid and allow the meat to cook on its own and time to time keep checking if the meat is getting burnt. Add the green chillies at this stage if need be.

GUARD YOUR CURRY

Add water to adjust the gravy quantity. Cover the lid and cook in simmer. Put the potato cubes as you see that the meat is getting tender. Now cook the meat and potatoes together.

BRING SOUL TO YOUR FOOD

Once the potato tenderizes and the meat is cooked, sprinkle the elaichi and long power along with some more pepper powder and give everything a final mix.

CONNECT TO THE REAL FOOD

A simple pepper gravy of pigeon meat is ready. It is believed to generate heat in the body and fight ailments like cough, cold and fever etc.

THE FINAL TOUCH