Curried Cinnamon Bird: Dālcīnīcīl Karee

The Dālcīnīcīl, better known as the Cynnamolgus or Cinnamon Bird, is a pheasant sized bird of prey native to the Eastern Lands of Mahadvipa. The Dālcīnīcīl builds its nests atop the tallest of trees using bark and branches stripped from cinnamon trees. In stripping the trees of their bark, the Dālcīnīcīl consumes a large amount of raw cinnamon throughout its life. However, hunting the Dālcīnīcīl is no easy task requiring a great amount of cleverness to take down the elusive birds. Arabian hunters opted to lure the Dālcīnīcīl with chunks of meat then net it whereas the native Mahadvipans opted to use lead tipped arrows to send the bird’s nest crashing to the ground. The bird’s nest can be ground up and used for its cinnamon content and the bird itself can be cooked for the nobility where it is praised for its natural spicy quality. Dālcīnīcīl Karee or Curried Cynnamolgus is unique among Mahadvipan dishes for using less spices than most Curries as the Dālcīnīcīl possesses its own unique spice. 

Depiction of the Dālcīnīcīl or Cynnamolgus

Hunting of the Dālcīnīcīl or Cynnamolgus

Ingredients:

    • 1200 Grams of Dālcīnīcīl Meat (legs and breasts)

    • 2 Mangos

    • 2 Onions

    • 60 Grams of Ghee

    • 75 Grams of Sugar

    • 30 Grams of Gingifer

    • 25 Grams of Garam Masala

    • 6 Lemons (juiced)

    • 2 Cardamom Pods

    • 2 Cloves of Garlic

    • 500 Milliliters of Coconut Milk

Instructions:

To prepare Dālcīnīcīl Karee first peel your mangos and dice then mince your garlic, gingifer, and onions. Add 30 grams of ghee and sugar to a pan and heat until the ghee is melted, and the sugar is starting to brown. Then add the lemon juice and coconut milk. Let simmer for 5 minutes then set aside. Melt the remaining 30 grams of hhee to a pan and add diced mangos, garlic, gingifer, onions, cardamom, garam masala and the Dālcīnīcīl meat. Let cook for five minutes then flip the pieces over and cook for another five minutes. Place over a bed of rice and then spoon over the sauce over and serve.