While the idea of consuming pigeon meat may outrage a section of wildlife lovers, in some parts of India it is not deemed a crime as such. Assam is a prime example. The cuisine of Assam is diverse and the wideness of its range can leave you amazed. Along with cooking chicken, fish and pork, Assamese tribes also make some mouth watering dish using pigeon meat. They use specific herbs and spices to make those dishes taste awesome. Pigeon meat is ideal for consumption in winters since it make body heated up.
Below listed are three top Pigeon meat dishes from Assam:
Paro Mangsho jaluk diya
This is a dish that is made with pigeon meat and black pepper is a major ingredient. It is prepared mostly in rural areas of Assam. The ingredients are Pigeon meat, oil, chopped onions, coriander powder, cumin powder, ginger-garlic paste, turmeric powder, green chilies, and black pepper powder.
At first, you have to clean the meat with water well. Then, you will have to mix the meat with ginger garlic paste, turmeric powder, onion and oil. Set it aside for a couple of hours. Then heat oil in a deep pan and sauté fry onions. Add the chilies, ginger garlic paste and turmeric powder next. Stir fry for a while. Next add the coriander and cumin powder. Add a small amount of water and keep cooking. Then add the meat and add black pepper powder. Fry on low heat and add water. Before serving, you may sprinkle chopped coriander leaves on top.
Simple Pigeon Curry
It is another popular and rustic Assamese dish cooked with pigeon meat. It goes well with steaming hot rice. You will need 500 grams of Pigeon meat. Other required ingredients are chopped onions, garlic- ginger paste, cubed cut potato, bay leaf, mustard oil and green chili. You will need spices like garam masala powder, salt, turmeric powder, pepper powder, cumin powder.
Related: Yummy Lentil Recipes of Assam
At first, you have to fry onions in a pan. After a while, add the ginger-garlic paste, chili and bay leaf. Then add cumin powder, ground pepper and turmeric powder and fry on low heat. Next, add the pigeon meat as well the potato cubes. Fry for some minutes while stirring. Then add a small amount of water and cook. Add the garam masala powder and salt. You may use fresh coriander leaves for garnishing.
Mati dailor logot paro manxo
This is pigeon meat cooked with split black gram. You will need pigeon meat and mati daal in 3:1 ratio. The other ingredients are Onion paste, Garlic- Ginger paste, green chillies, oil, Dry chilies, and Bay leaves, salt. You will also need Fennel powder, Crushed cardamom, Coriander powder, crushed pepper powder, Turmeric powder, and crushed cinnamon.
Related: Enticing Koldil Recipes from Assam
At first, soak the daal for a few hours. You can also soak it overnight. Then wash and drain well. Then, pressure cook the daal with salt. Then fry the dry chilies and bay leaves in a pan. Next, add the onion paste and add the Garlic- Ginger paste. Add meat next and mix everything well while keeping the flame low. Next, add the salt, turmeric powder, fennel powder and coriander powder. Stir fry and add the daal with slit green chilies. Cook until everything softens. Add the remaining ingredients and cook. Serve it hot with rice.