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Medium
Published 2017
In Assam, birds such as duck and pigeon are common in everyday cooking and many households keep their own. In Paror Soup they are gently braised, so that the meat is tender.
Preheat a small, heavy pan over a medium heat and dry-roast the cumin seeds and black peppercorns for about 40 seconds, until they release their aroma. Remove from the heat. Leave to cool, then finely crush them in a mortar and pestle.