Partridge Curry with Pilaf Rice
Game season is here! Make the most of it using this Partridge Curry with Pilaf Rice recipe! Indian flavours go so well with game!
Ingredients
- 8 Partridge breasts
- 2 cloves of garlic, peeled and minced with 1tsp of salt
- 4cm ginger, peeled and minced
- 1 ½ tsp mild chilli powder
- 2 tsp garam masala
- 1/2 lemon, juice only
- 100g thick greek yoghurt
For the sauce:
- 2 tbsp veg oil
- 2 onions peeled and finely diced
- 2 cinnamon sticks
- 2 bay leaves
- 5 cardamom pods, lightly crushed
- 2tsp mild chilli powder
- 4tsp garam masala
- 1tbsp fenugreek seeds
- 400g chopped tin tomatoes
- 2 fresh tomatoes chopped
- 1 small bunch coriander, chopped
- 75ml double cream
- 50g butter
Pilaf Rice:
- 15ml veg oil
- 200g basmati rice
- ½ tsp cumin seeds
- 1 cinnamon stick
- ½ tsp turmeric
- 2 cloves
- 4 cardamom pods, crushed
- 1 bay leaf
- pinch saffron
- 500ml water
- 25g butter
To serve:
- 1 lemon juice
- 25g butter
- 1 small bunch coriander chopped
Method
Start by marinating the partridge in a mix of crushed garlic, ginger, chilli powder, garam masalas, yoghurt and lemon juice. Leave to marinate for up to two hours, although you can leave overnight in the fridge. Pop onto a baking tray and grill on high for 8 to 10 minutes until charred.
In a pan over a medium to high heat and when hot add the onions. Cook the onions for about 8 minutes or until lightly coloured and softened.
Add the cinnamon sticks, bay leaves and cardamom pods and continue to fry for a further minute before adding in the chilli powder, garam masala and fenugreek. Stir and fry for one more minute. Add the chopped tomatoes and the fresh tomatoes, bring up to a simmer, add the cream and cook for 5 minutes.
Add the grilled partridge and stir. Finish with lemon juice, coriander and butter, season squeeze over lemon juice.
For the rice, fry the spices for 30 seconds to release the aroma, add the oil and cook for a minute, add the rice and 500ml water and bay leaf, cover in a cartouche or a lid and cook for 20 minutes.
Remove the cartouche and dot with butter. Serve!
Ingredients
- 8 Partridge breasts
- 2 cloves of garlic, peeled and minced with 1tsp of salt
- 4cm ginger, peeled and minced
- 1 ½ tsp mild chilli powder
- 2 tsp garam masala
- 1/2 lemon, juice only
- 100g thick greek yoghurt
For the sauce:
- 2 tbsp veg oil
- 2 onions peeled and finely diced
- 2 cinnamon sticks
- 2 bay leaves
- 5 cardamom pods, lightly crushed
- 2tsp mild chilli powder
- 4tsp garam masala
- 1tbsp fenugreek seeds
- 400g chopped tin tomatoes
- 2 fresh tomatoes chopped
- 1 small bunch coriander, chopped
- 75ml double cream
- 50g butter
Pilaf Rice:
- 15ml veg oil
- 200g basmati rice
- ½ tsp cumin seeds
- 1 cinnamon stick
- ½ tsp turmeric
- 2 cloves
- 4 cardamom pods, crushed
- 1 bay leaf
- pinch saffron
- 500ml water
- 25g butter
To serve:
- 1 lemon juice
- 25g butter
- 1 small bunch coriander chopped
Method
Start by marinating the partridge in a mix of crushed garlic, ginger, chilli powder, garam masalas, yoghurt and lemon juice. Leave to marinate for up to two hours, although you can leave overnight in the fridge. Pop onto a baking tray and grill on high for 8 to 10 minutes until charred.
In a pan over a medium to high heat and when hot add the onions. Cook the onions for about 8 minutes or until lightly coloured and softened.
Add the cinnamon sticks, bay leaves and cardamom pods and continue to fry for a further minute before adding in the chilli powder, garam masala and fenugreek. Stir and fry for one more minute. Add the chopped tomatoes and the fresh tomatoes, bring up to a simmer, add the cream and cook for 5 minutes.
Add the grilled partridge and stir. Finish with lemon juice, coriander and butter, season squeeze over lemon juice.
For the rice, fry the spices for 30 seconds to release the aroma, add the oil and cook for a minute, add the rice and 500ml water and bay leaf, cover in a cartouche or a lid and cook for 20 minutes.
Remove the cartouche and dot with butter. Serve!
