Here’s the recipe for a dish I cooked a few weeks back. I was in the old market and saw these birds and got over excited and bought a 6-pack or was it 5??
I’ve never cooked small birds like these before. I’ve ate pigeons and quails many times in Bangladesh and here in Cambodia. But I’ve never gotten round to cooking anything like this until now!
Oh and a bit of warning-this post might come across as gruesome-but I’ve written it as it was for me. And to eat meat (or fish) “gruesome” preparation may be a necessity if you don’t get it at the supermarket.
Categories: Bangladesh, Cambodia, Poultry, Recipes
Tags: bay leaves, bengali curry, bird, cardamon, chilli, cinnamon, coriander, coriander seeds, cumin, curry, dinner, finger root, food, main dish, mortar and pestle, onion, pigeon, quail
As you might have noticed from my last recipe-I am a bit of a rice fanatic. In all my life when I cook curry dishes I want “PLAIN WHITE RICE” with it. When I go out to eat where-ever I insist on plain white rice with my dish. The only time I have rice differently is when it’s an egg-fried rice dish and then it’s okay because that is the main dish. No curry dishes to go with it.
Categories: London, Recipes, Uncategorized, Vegan & Vegetarian
Tags: basmati, coconut milk, diabetes, family heart dise, food, gastritis, heart disease, jasmine, main dish, mint, puritan, rice, side dish