Go Back
Print
Recipe Image
Smaller
Normal
Larger
GUINEA FOWL MALLIGAI
Jon Hatchman
Print Recipe
Pin Recipe
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
2
Ingredients
1
guinea fowl breast, skin removed and cut into strips
15
grams
ginger and garlic paste
1
tsp
lemon juice
a
pinch of
turmeric powder
1/2
bunch of
fresh coriander, leaves blanched and strained
25
grams
desiccated coconut
3
green chillies, 2 chopped,1 split lengthways
1
tsp
cornflour
rapeseed oil for deep frying
1
tsp
mustard seeds
20
fresh curry leaves
2
tbsp
buttermilk
4
dried red chillies, plus extra to garnish
For the gravy
100
ml
natural yoghurt
1
tsp
freshly chopped ginger
1
green chilli, chopped
1/2
a bunch of
fresh coriander, chopped
1/2
tsp
ground cumin
1/3
tsp
mustard seeds
1/4
tsp
asafoetida
5
fresh curry leaves
Raw mango pachadi
50
grams
hung yoghurt [see Butter chicken method, step 1]
10
grams
fresh ginger, chopped
1
green chilli, chopped
2
tbsp
rapeseed oil
1/2
tsp
mustard seeds
1/4
tsp
asafoetida
5
curry leaves, plus extra to garnish
Instructions
In a bowl, combine the guinea fowl, ginger and garlic paste, lemon juice, turmeric and a little salt
Cover and marinate in the fridge for at least 4 hrs
In a blender, whizz the blanched coriander, coconut and chopped chillies with oil, if needed, to a paste; season
Stir in the cornflour
Use to coat the guinea fowl
Heat a pan of oil to 150°C. Deep-fry the guinea fowl for 6-8 mins until cooked through and crisp
Meanwhile, mix together all the gravy ingredients adding a little water to loosen
Transfer the guinea fowl to a pan and toss with the mustard seeds, curry leaves, split green chilli, dried red chillies and buttermilk
Cook for 1-2 minutes
For the mango pachadi: combine the yoghurt, ginger and chilli in a bowl
Set aside
Heat the oil in a pan and fry the mustard seeds, asafoetida and curry leaves until aromatic
Leave to cool, then stir into the yoghurt mixture.
Serve with the guinea fowl