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Koel Pakhi Bhuna (Asian Koel Curry)

Serves four to five people.

Ingredients:
  • Koel (Asian Koel bird) - 10 to 12, whole or cut into 4 pieces
  • Sliced onions - 1 cup
  • Garlic paste - 1 tablespoon
  • Ginger paste - 1 tablespoon
  • Red chili powder - 2 teaspoons
  • Cumin powder - 1 teaspoon
  • Cinnamon powder - 1 teaspoon
  • Crushed cardamom - 1 teaspoon
  • Jaiphal (nutmeg) powder - ½ teaspoon
  • Green chili - 3 to 4
  • Black pepper powder - ½ teaspoon
  • Lime juice - 1 tablespoon
  • Sugar - ½ teaspoon
  • Salt - 1 teaspoon (as needed)
  • Oil - ½ cup
  • Ghee - 2 tablespoons
Preparation:
  • Clean the birds thoroughly. Clean and rinse.
  • Marinate with salt.
  • Heat oil in a pan and fry the pieces lightly.
  • Remove the pieces from the pan and keep aside.
  • Fry the onions in the same pan.
  • Keep aside for later use.
  • Add the ginger and garlic paste into the same heated oil.
  • Add 2 tablespoons of water and stir for a minute.
  • Mix in the cumin and red chili powder.
  • Now add in the fried bird pieces and cook for about 3 to 4 minutes.
  • Add another 2 tablespoons of water and cook for 2 to 3 minutes.
  • Add the cinnamon powder, crushed cardamom, jaiphal and black pepper powder.
  • Stir for about 2 to 3 minutes.
  • Pour 2 cups of water and let it cook over medium heat.
  • After about 10 to 15 minutes, add in the fried onions (leave about 2 tablespoons for later).
  • Keep over low heat.
  • Stir in the green chili, ghee and lime juice.
  • Cook for another 5 minutes.
  • Mix in the sugar once the meat becomes tender and the gravy thickens up.
  • Turn off the heat and let it sit for another 10 minutes.
  • Garnish with the remaining fried onions.
  • Serve hot with rice bread, paratha or rice polao.

3 comments:

Morning.DewBlog said...

Madam, Assalam, would you please tell me, what does Celery means in Bangladesh ? By which name i can find Celery in local market?

ShilaL_Kappler said...

we‘re so proud of you!............................................................

Vivek said...

Namashkar.........Fantastic recipes. Enjoyed the Dhone Pata Murgi......Thank you.
Vivek