Peanut and Dried Mango-Crusted Partridge with Curry Leaf and Tomato Quinoa
Roasted partridge marinated in spiced yogurt and peanuts served over aromatic quinoa seasoned with curry leaves and tomatoes.
Estimated Nutrition
Calories
605
kcal / serving
2420 kcal total
Carbs
37.2g
per serving
148.8 g total
Fat
34.2g
per serving
136.8 g total
Protein
37.1g
per serving
148.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
0.5
tsp
CondimentsSauces
30
ml
Dairy
200
ml
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
150
g
Meat
4
piece
Partridge
cut in half lengthways
NutsSeeds
1
tsp
1
tsp
2
tsp
3
tbsp
Peanut
roasted unsalted, coarsely crushed
2
tbsp
Coriander Stems
finely chopped
1
tsp
20
piece
Curry Leaves
fresh
1.5
tsp
1
tsp
1
tbsp
Coriander
or basil, finely chopped
OilsFats
15
ml
45
ml
Vegetable Oil
or corn oil
Vegetables
30
ml
Ginger And Garlic Paste
blended from 1cm piece of ginger and 1 garlic clove
1
piece
Red Chilli
dried, broken into pieces
1
piece
Onion
finely chopped
1
piece
Green Chilli
finely chopped
1
cm
Ginger
fresh root, finely chopped
2
piece
Tomato
coarsely chopped
Method
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