Name: Pheasant Chitarnee
Yield: Serves 2-3 people
Cuisine: Indian
Ingredients: 1 inch ginger, finely chopped; 3 cloves garlic, crushed; 2 tablespoons wine vinegar; salt and pepper; 2 pheasants; 14½-ounce can of chopped tomatoes; 6 green cardamom pods, or 1 teaspoon ground cardamom; 1-2 red chilies, finely chopped; 1 tablespoon fresh cilantro (coriander), chopped, or 1 teaspoon ground coriander; 1 teaspoon turmeric; 3 tablespoons olive oil; 6 onions, finely chopped

Preparation info

Serves
2-3
people

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

My grandmother’s second husband, who had the wonderful name of Ezekial Manasseh, came from the Sephardic Community in Calcutta. When he came to Singapore his mother sent a cook with him who used to prepare this dish with chicken; as my father shot quite well, we had endless pheasants so my mother translated it to pheasant.