- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 35 minutes
- Effort: medium
- 2 tbsp vegetable oil
- 2 sprigs curry leaves
- 1 large onion, finely sliced
- 1 tsp turmeric
- 1 tbsp tamarind pulp
- 5 guinea fowl supremes, sliced into even-sized pieces
- fresh coriander leaves, chopped, to garnish
For the masala:
- 2 black cardamom, cracked
- 8 black peppercorns
- 2 cloves
- 1 cm piece of cinnamon sticks
- 1 tbsp coriander seeds
- 1 tbsp poppy seeds
- 1 tsp cumin seeds
- 1/2 tsp brown mustard seeds
- 1/2 a fresh coconut, grated
- 6 dried chillies
- 5 garlic, peeled
1. To make the masala, dry-fry the black cardamom, peppercorns, cloves, cinnamon, coriander seeds, poppy seeds, cumin seeds and mustard seeds in a dry heavy-based frying pan, stirring often, until fragrant. Allow to cool.
2. Transfer the dry-roasted spices to an electric spice mill and grind into a fine powder.
3. Process the grated coconut, dried red chillies and garlic in a food processor with a little water to a paste; set aside.
4. Heat the vegetable oil in a heavy-based saucepan. Add in the onion and the curry leaves and onions and fry, stirring often, until the onion turns golden brown, around 10 minutes.
5. Stir in the coconut mixture and turmeric and fry for about 10 minutes, stirring occasionally.
6. Add the tamarind pulp and salt and fry, stirring, for 2-3 minutes .
7. Toss in the guinea fowl and stir fry for a few minutes.
8. Add in ground spices and mix well.
9. Cook until the gravy for the guinea fowl has a coating consistency and is not too runny.
10. Garnish with coriander and serve.
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