Chargrilled partridge breast with peanut & dried mango

Name: Chargrilled partridge breast with peanut & dried mango
Yield: Serves 4
Cuisine: British
Ingredients: a pinch of chaat masala; juice of ½ lemon; pickled onion quarters, pickled in beetroot juice; pickled onion quarters, pickled in beetroot juice; 1 handful of micro herbs; 2 green chillies, finely chopped; 3 tbsps unsalted peanuts, roasted and coarsely crushed; 2 tbsps coriander stems, finely chopped; 1 tbsp vegetable oil; 1 garlic clove, peeled and finely chopped; 1 handful of coriander; sea salt; 2 tbsps sunflower oil; 2 tbsps white vinegar; 2 tbsps ginger and garlic paste; 8 partridge breasts, cleaned and trimmed; 1 tsp salt; 200 ml Greek-style yoghurt; 2 tsps dried mango powder; 2 tbsps ginger and garlic paste; 1 tsp cumin seeds, roasted and crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This sort of dish makes me feel fortunate to be cooking in Britain. Although India had a rich tradition of game cooking, it has disappeared, due to a complete ban on hunting for the last 50 years; an entire generation of chefs has never cooked any kind of game. This is my effort to reclaim and preserve the lost art of Indian game cooking.

Ingredients

Europe
United Kingdom
Main course
Gluten-free

Ingredients

Method