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A rustic and robust Bengali delicacy featuring tender pigeon meat, slow-fried with aromatic spices and mustard oil. This traditional dish, known for its deep, complex flavors developed through the 'kosha' technique, is a true taste of Bengal's culinary heritage.
For 4 servings
Marinate the Pigeon Meat
Temper Spices and Sauté Onions
Cook the Masala Base
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A rustic and robust Bengali delicacy featuring tender pigeon meat, slow-fried with aromatic spices and mustard oil. This traditional dish, known for its deep, complex flavors developed through the 'kosha' technique, is a true taste of Bengal's culinary heritage.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 427.36 calories per serving with 29.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow-Cook the Pigeon (Kosha)
Finish and Serve
If pigeon is unavailable, this recipe works wonderfully with country chicken (desi murgh) or mutton. Adjust the cooking time accordingly; mutton will require a longer cooking time.
For a more substantial dish, you can add cubed potatoes. Fry them separately until golden brown and add them to the pan along with the pigeon meat to cook through.
Increase the amount of red chili powder and add a couple of dried red chilies along with the whole spices during tempering for extra heat.
Pigeon meat is an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
This dish is rich in heme iron from the pigeon meat, a form of iron that is easily absorbed by the body. Iron is crucial for preventing anemia and maintaining energy levels.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory compounds that can help reduce inflammation and support overall health.
Paro Mangsho Bhaja can be part of a balanced diet. Pigeon meat is a lean source of protein, iron, and B vitamins. However, the dish uses a moderate amount of oil and ghee, so it should be consumed in moderation, especially if you are monitoring your fat intake.
One serving of Paro Mangsho Bhaja contains approximately 450-480 calories. This is an estimate and can vary based on the exact size of the pigeon pieces and the amount of oil absorbed.
Yes, you can substitute pigeon with country chicken (desi murgh) for a similar rustic flavor profile. Broiler chicken can also be used, but it will cook much faster, so reduce the slow-cooking time to about 20-25 minutes.
'Kosha' is a Bengali slow-cooking technique that involves patiently sautéing the meat and masala over low heat until the oil separates. This process is vital for developing deep, complex flavors and making tougher cuts of meat incredibly tender.
This dry preparation pairs excellently with plain steamed rice, allowing the rice to soak up the rich masala. It also goes well with Bengali breads like luchi or porota.