Ingredients with Measurements:
- 1 lb. of pheasant meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 tsp. of cumin seeds
- 1 tsp. of coriander powder
- 1 tsp. of turmeric powder
- 1 tsp. of red chili powder
- Salt to taste
- 2 tbsp. of oil
- 1 cup of water
- Fresh cilantro for garnish
Special equipment needed:
- Pressure cooker or a heavy-bottomed pot with a lid
Step-by-step instructions:
1. Heat oil in a pressure cooker or a heavy-bottomed pot over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add minced garlic and grated ginger and sauté for a minute.
5. Add chopped tomatoes and cook until they turn mushy.
6. Add coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
7. Add pheasant meat and sauté for 5 minutes.
8. Add 1 cup of water and mix well.
9. Close the pressure cooker or put the lid on the pot and cook for 15-20 minutes until the meat is tender.
10. Once the pressure cooker or pot has cooled down, open it and check the consistency of the curry. If it's too thick, add some water and mix well.
11. Garnish with fresh cilantro and serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Pheasant meat can be substituted with chicken or turkey meat.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add vegetables like potatoes, carrots, or peas to the curry.
- Use coconut milk instead of water to make the curry creamier.
- Add garam masala for a more intense flavor.
Tips and tricks:
- Marinate the pheasant meat in yogurt and spices for a few hours before cooking to make it more tender.
- Use a meat tenderizer to soften the meat.
- Use a non-stick pan to avoid sticking.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stove over low heat.
Presentation ideas:
Serve the curry in a bowl and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or bread.
- Pair with a light beer or a fruity wine.
Suggested side dishes:
- Naan bread
- Basmati rice
- Raita (yogurt dip)
Troubleshooting advice:
- If the curry is too thick, add some water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken it.
Food safety advice:
- Make sure the pheasant meat is cooked thoroughly before serving.
- Store the leftover curry in the refrigerator and consume within 3 days.
Food history:
Pheasant curry is a popular dish in India, especially in the northern regions. It is often served during special occasions and festivals.
Flavor profiles:
The curry has a spicy and tangy flavor with a hint of sweetness.
Serving suggestions:
Serve the curry hot with rice or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A