As promised - we bring you this exciting recipe for pairing of Indian cuisine and Sonberk white wines. Recipe by Cyrus Todiwala OBE DL DBA. More to be found in his book Mr. Todiwala´s Spice Box.
KABOOTAR LAAL MASALA & SONBERK RIESLING
Pigeon in Red masala
Often not regarded as, a good meat or a meat to cook, more because it might look complicated to cook or perhaps the fear of making a mess. But pigeon breast is a great meat and if well treated and handled it makes a great starter when served with a good salad to sometimes cut the gamey flavour.
We do pigeon breast very often on the menu and it has always been popular. So here’s a simple recipe for you to try and see how you get along.
INGREDIENTS FOR FOUR PORTIONS STARTER
WOOD PIGEON OR PIGEON BREAST 8 Breasts (clean them well)
SALT 1 level teaspoon
LIME JUICE ½ Lime
TURMERIC POWDER ½ Teaspoon
Mix the above into the pigeon breasts and keep in a cool place whilst you prepare the masala.
WHOLE DRY RED CHILLI 3-4 Large ones
GARLIC CLOVES 2
FRESH GINGER 3”Piece washed & cut into pieces
CUMIN SEEDS ½ Teaspoon
CORIANDER SEEDS 1 Teaspoon
SEEDLESS TAMARIND 1” ball (if you roll the sticky tamarind it will stick to form a ball, ideally a one inch ball, if not available add a couple of tablespoons of light tamarind pulp. You do get very dark pulp too if using that use a teaspoon and check as it is far too strong. If using whole seeded tamarind soak the ball in 100ml of boiling water and keep covered to soften)
BLACK PEPPER CORNS 6-8
OIL 2-3 Tablespoons
Cut the red chillies into small [pieces and discard the seeds or keep them to grow in the summer.
In a small frying pan toast the whole dry cumin, coriander, red chilli, cloves and pepper corns until aromatic and toasted. In a grinder or a mortar and pestle if you don't have one puree all the ingredients to a smooth paste. If using a mortar it best to first powder the toasted ingredients to get a better texture and then ass the wet ingredients. The paste has to be smooth and to do this you may need to pass through the strainer and then puree again until everything goes through except the tamarind fibres, which will not go through.
Rub the masala into the pigeon breasts and check the seasoning. You may or may not need more salt. Put in an airtight container, seal and refrigerate for at least eight hours though if you marinade the day before its even better.
When ready to serve barbecue or grill as you would any meat except that do remember that pigeon dries out too quickly and its best eaten medium rare, so check feel and cook.
Serve with good Oriental style Coleslaw or a Good Yogurt based salad.
Register and get a 10% discount on the purchase of wines. In addition to an attractive system of club discounts for you, we also have a non-public wine offer.More information