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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.

IndianHigh ProteinSpicyQuinoaPartridge
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
Sugar
CondimentsSauces
30
ml
Malt Vinegar
Dairy
200
ml
Greek Yoghurt
Fruits
0.5
piece
Lemon
juice only
0.5
piece
Lemon
juice only
GrainsCereals
150
g
Quinoa
Meat
4
piece
Partridge
cut in half lengthways
NutsSeeds
1
tsp
Salt
1
tsp
Cumin Seeds
2
tsp
Dried Mango Powder
3
tbsp
Peanuts
roasted unsalted, coarsely crushed
2
tbsp
Coriander Stems
finely chopped
1
tsp
Mustard Seeds
20
piece
Curry Leaves
fresh
1.5
tsp
Salt
1
tsp
Red Chilli Powder
1
tbsp
Coriander
or basil, finely chopped
OilsFats
15
ml
Vegetable Oil
45
ml
Vegetable Oil
or corn oil
Vegetables
30
ml
Ginger And Garlic Paste
blended from 1cm piece of ginger and 1 garlic clove
2
piece
Green Chillies
fresh hot, finely chopped
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
Tomatoes
coarsely chopped

Method

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