This makes a delicious change with pheasants and the rich mushroom sauce is particularly good. It is really worth using all the different spices in the curry and they are very useful to have for all sorts of things, and for several of the dishes in this book Again, I recommend well-buttered Basmati rice with this.
Put the oil, tomato purée, vinegar and all the spices into a small bowl and mix thoroughly. Brush this mixture all over the birds. Put them in a covered ovenproof dish, pour the orange juice into the dish and if possible, leave for several hours or overnight at room temperature. Then put into the middle of a moderate to low oven Gas 3 (325°F/160°C) for 1½–2 hours, basting occasionally. Meanwhile make the mushroom curry sauce to serve with the birds.
© 1976 Josceline Dimbleby. All rights reserved.