Pigeon Pepper Fry

Name: Pigeon Pepper Fry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 800 g pigeon (cleaned, cut into medium pieces with bone); 2 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 2 tbsp ginger-garlic paste; 10 pcs curry leaves; 2 tsp black pepper (coarsely crushed); 1 tsp fennel seeds (lightly crushed); 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp garam masala; 0.5 tsp salt; 2 tbsp oil; 0.75 cup water (for pressure cooking); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.3/5(31)

TASTE SCORE

8/10

A bold, dry-style Indian pigeon dish with black pepper, ginger, garlic, and warm spices. The meat is cooked until tender, then fried with onions and curry leaves for a deeply savory finish that pairs well with rice or flatbread.

PREP

20m

COOK

40m

SERVES

100 G

386 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the pigeon and aromatics.
1.Wash the pigeon pieces well and drain thoroughly.
2.Slice the onions thinly and slit the green chilies.
3.Lightly crush the black pepper and fennel seeds.
pressure cook · ~20 min
Pressure cook the pigeon.
1.Add pigeon, half of the ginger-garlic paste, turmeric powder, half of the salt, and water to a pressure cooker.
2.Mix well so the meat is evenly coated.
3.Cook on medium heat for 4 whistles, then let the pressure release naturally.
TIPCook just until tender. Overcooked meat can break apart when fried later.
saute · ~10 min
Cook the onions and spices.
1.Heat oil in a wide pan over medium heat.
2.Add curry leaves, green chilies, and fennel seeds; cook until fragrant (20-30 sec).
3.Add the sliced onions and sauté until lightly golden (6-8 min).
4.Add the remaining ginger-garlic paste and cook until the raw smell goes away (1 min).
fry · ~15 min
Fry the pigeon with pepper and masala.
1.Add the pressure-cooked pigeon along with any remaining cooking juices to the pan.
2.Sprinkle in black pepper, red chili powder, garam masala, and the remaining salt.
3.Cook on medium-high heat, stirring often, until the moisture dries and the masala coats the meat well (10-12 min).
4.Fry a little longer until the edges turn dark and slightly crisp.
TIPUse a wide pan so the moisture evaporates quickly and the meat fries instead of steaming.
garnish
Finish with coriander leaves and lemon juice.
serve
Serve hot with rice, roti, or paratha.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the washed pigeon very well so it sears in the pan instead of watering down the masala.
2
After pressure cooking, the meat should be just tender enough to pierce; too soft will make it shred while frying.
3
Use a wide, heavy pan for the final fry so the cooking juices reduce fast and the edges crisp properly.
4
Slice the onions evenly and cook them only to light golden; deeply browned onions can overpower the pepper.
5
Add the lemon juice only after turning off the heat to keep its brightness and avoid a bitter finish.
6
If the pan looks dry before the masala clings, add only a spoon or two of reserved cooking liquid, not extra water.
7
This fry tastes even better after a 30-minute rest, when the pepper and fennel settle into the meat.