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Pheasant Curry - India

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Submitted by SeTH

YIELD

3 servings

PREP

25 min

COOK

45 min

READY

70 min

Ingredients

3 3
EACH EACH PHEASANT
disjointed *
2 1E+1
TEASPOONS ML CORIANDER
1 5
TEASPOON ML CUMIN
2 3E+1
TABLESPOONS ML SESAME SEEDS
1 15
TABLESPOON ML TURMERIC
½ 2.5
TEASPOON ML HOT CHILI PEPPERS
2 473
CUPS ML WATER
¼ 1.3
TEASPOON ML GINGER
2 1E+1
TEASPOONS ML SALT
3 45
TABLESPOONS ML BUTTER
1 237
CUP ML ONIONS
sliced

Directions

Pound together the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger and salt.

Rub mixture into pheasant pieces.

Melt the butter in a casserole dish and brown onions in it.

Add the pheasant and any left over spices and brown.

Stir in the water; cover and cook over low heat 45 minutes or until tender.

Cover for ten minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 506 57% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 1723mg 72%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 95g
Vitamin A 13% Vitamin C 12%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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