Squab or Pigeon meat is one of the tastiest bird meat that one can ever have. Some might find it a bit bizarre, but in Northeast India, it is one of the favourite meats that can be grilled, roasted or curried. People who like quail meat or dark chicken, would love pigeon meat too. Since I am in my native place at this moment, I don’t want to miss this opportunity to share one such item to which I don’t have access in any other part of India. So, here is my version of a simple pigeon meat curry recipe prepared in a regional style, spiced up with lots of black pepper and paired with fried potatoes to amplify each other’s flavour. Check this out!

Ingredients:
Pigeon meat: 800 gm- 1 kg (Approx)
Potatoes: 3 small sizes (Cut in cubes)
Onions: 3 small sizes (Fine sliced)
Ginger paste: 1 tablespoon
Garlic paste: 1 tablespoon
Chilli paste: 1 tablespoon (Paste is optional, one can use whole green/ red chillies as per choice)
Turmeric powder: 1 tablespoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Cloves (4), cinnamon (1-inch), black pepper (1 teaspoon): Rough ground
Bay leaf: 1
Salt: As per taste
Cooking oil: 4-5 tablespoons

Preparation: 45 minutes to an hour, serves 4-5 persons.

Step 1: Sprinkle a pinch of salt and turmeric power on the potatoes. Heat 2 tablespoons of oil in a pan and saute the potato cubes for few minutes until they turn light brown. Once done keep it aside.

Step 2: In the same pan add some more oil for cooking. Add bay leaf and chopped onion, fry until the onion becomes light brown and translucent. Add the pigeon meat and fry the meat along with the onion for the next 5-8 minutes in medium heat. Keep stirring constantly to avoid burning.

Step 3: Add the ginger, garlic and chilli paste and saute for another 2-3 minutes. Keep the gas in low flame and add the powder spices (turmeric, cumin and coriander). Stir it for a couple of minutes in medium heat. Sprinkle a few drops of water if it burns.

Step 4: At this stage add salt as per taste and the fried potato cubes. Toss the ground cloves, cinnamon and pepper powder over it and stir it for another 5 minutes to mix it well. Now add approx 500 ml of water and bring it to boil. Put the gas in a low flame and let it simmer for about 40-45 minutes.

Keep the water according to your choice of gravy or make it dry. Enjoy this regional delicacy hot along with steamed rice or puris or flatbreads.

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