Looking for a delicious partridge recipe? Try this partridge curry!
Every Autumn I get wild partridges dropped of at my door by a friend who hunts in our village. And every year I try develop a new partridge recipe or two to get them most out of them.
I barbecue them with tandoori marinades, stew them and braise them. If it sounds good, I do it.
This partridge recipe could also be done with chicken and other game birds but I have to say, the partridge curry version is my favourite.
Preparing the partridges for this partridge recipe
Although I don’t mind feathering and cleaning my freshly killed partridges, you might like to make things easier on yourself.
Most good butchers will supply partridge when it is in season. If they don’t have it fresh, they will often have it in their freezer section.
You want to cut the partridges into 4 to 8 pieces. I usually go for about 6 pieces. As long as the pieces are quite small so that they can simmer in the sauce and cook through evenly, they will be fine.
As with most curries, this partridge recipe can be prepared a day or two in advance. The flavours will actually develop as the curry sits in the fridge and your curry will be even better.
I recommend making the curry up to adding the coconut milk. The finishing touches of adding the coconut milk, tamarind and soy sauce can be done when you heat it up again.
What if I can’t find partridge?
This recipe works really well with chicken and other game birds that don’t have a strong flavour of game. If it sounds good, it will be.
Still, I hope you can find the partridge for this unique partridge recipe. You’ll love them in it!
If you like this partridge recipe, you might like to try some of these too…
- 3 tbsp rapeseed (canola) oil
- two prepared wild partridges
- 20 fresh or frozen curry leaes
- 3 - 4 dried Kashmiri chillies
- 1/2 tsp cumin seeds
- 2 red onions - finely chopped
- 2 green bird's eye chillies finely chopped
- 1 tbsp garam masala
- 1 tbsp Kashmiri red chilli powder
- 1/2 tsp turmeric
- 2 tbsp garlic and ginger paste
- 2 tsp black pepper
- 225g chopped tomatoes
- 250ml water plus more if needed
- 3 tbsp coriander (cilantro) finely chopped
- 200ml coconut milk
- 1 - 2 tbsp dark soy sauce
- 1 tbsp tamarind concentrate
- Heat 3 tbsp of the oil over medium-high heat. When hot, add the partridges and brown for about five minutes on all sides. Transfer to a platter and set aside.
- Add the remaining oil to the pan and throw in the curry leaves, Kashmiri chillies and cumin seeds and allow these ingredients to infuse into the oil for about 40 seconds.
- Add the chopped onions and chillies and fry for about five minutes until the onion is soft, translucent and starting to turn a light brown.
- Stir in the garam masala, chilli powder and turmeric and then the garlic an ginger paste. Stir well to combine.
- Now add the black pepper and chopped tomatoes. Bring to a simmer and place the browned partridges back in the pan. Add the water plus a little more if needed. Add the chopped coriander (cilantro). You want the partridge to be just covered with the water.
- Cover and simmer for about 20 minutes or until the partridge pieces are completely cooked through. Uncover the pan and add the coconut milk, dark soy sauce and tamarind concentrate.
- Turn up the heat to high and simmer until you are happy with the consistency of the sauce. Season with salt to taste.