Pheasant Curry

Jewish Indian Curry 

This pheasant curry traces its roots back to the Sephardic Jewish community in Kolkata, an intriguing mix. However, on closer examination it's probably not that odd, as the Sephardim migrated across the Iberian peninsula and into Persia. With the Mughal empire extending from Persia and into Northern India and beyond, they brought with them an intricate approach to spice blending transforming the gastronomic landscape in India forever. This Indian pheasant curry recipe carries on that tradition and delivers a thoroughly warming finish to freshly shot game and if you're up for sharing this dish it'll win the hearts of your fellow diners.

With each moreish mouthful you'll be tasting the language of history, migration and food from the Indian Jewish community...and if history's not your schtick then park the Simon Schama lesson and tuck in to this game curry with a friendly portion of dauphinoise potatoes.

Serves 4

  • 100ml rapeseed or sunflower oil
  • 1 cinnamon stick
  • 4 onions finely chopped
  • 4 garlic cloves crushed
  • 5cm ginger finely chopped
  • 2 tsp cumin powder
  • 1 tsp turmeric
  • 1 tbs ground coriander
  • 3 black cardamom pods
  • 2 green finger chillies
  • 2 pheasants, skinned and quartered
  • 1 tin chopped tomatoes
  • 2 tbs wine vinegar
  • Salt
  • Coriander leaves, chopped
  • 1 tbs double cream
Pheasant curry

How To Make Pheasant Curry 

Using a large casserole pot, heat the oil over medium high temperature and fry the onions until flaxen and then pitch in the cinnamon stick cooking for another couple of minutes until the pot is gently scented. Add the garlic, ginger, cumin, turmeric, ground coriander, chillies and black cardamom pods and gently stir for two minutes until everything is coated. Turn down the heat and sauté the pheasant with the ingredients, tossing and turning every now and then for 15-20 minutes. Pour in the tomatoes and douse with vinegar and cook for half an hour. The sauce should be sticking to the game and rather than have a runny consistency.

Spoon over the double cream to dress and flash with coriander leaves. Serve with brown basmati rice.

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