Bamboo Shoot and Pigeon Curry
A rustic curry of pigeon meat simmered with tender bamboo shoot, a dish found in the villages of Upper Assam where wild and domesticated pigeons are cooked traditionally.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 25 g
- calories
- 260 kcal
Instructions
- 1
Coat the pigeon pieces with turmeric and salt. Leave them to rest for 15 minutes.
- 2
Heat mustard oil in a heavy pot. Add the bay leaf and sliced onion, frying until golden.
- 3
Add the ginger-garlic paste. Cook until it smells fragrant.
- 4
Add the marinated pigeon pieces. Brown them on high heat for 5–6 minutes.
- 5
Stir in the chilli powder. Cook for another minute.
- 6
Pour in enough water to cover the meat. Cover and simmer on low heat for 25–30 minutes until nearly tender.
- 7
Add the boiled bamboo shoot slices. Keep simmering for another 10 minutes.
- 8
Check and adjust the salt. Let the gravy thicken slightly, then serve hot with rice.
Chef's tips
Pigeon meat is firmer than chicken, so give it plenty of time to simmer. Boiling bamboo shoots beforehand removes any bitter taste.
Ingredient substitutions
- pigeon meat → chicken, with a shorter cooking time
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop.
Common mistakes to avoid
- •Not boiling the fresh bamboo shoots first, which leaves them tasting bitter.
Serving suggestions
Cooked Bamboo Shoot and Pigeon Curry?
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