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.