Pigeon Roast

Clean and pat dry the pigeons or Cornish hens thoroughly inside and out with paper towels.

Combine the powdered ginger, grated onion, salt, pepper, and curry powder in a small bowl to create a spice paste.

Rub the spice paste generously inside and outside both birds, ensuring even coverage on all surfaces.

Place the seasoned pigeons in a roasting pan and brush thoroughly with melted butter or margarine on all sides.

Combine the strained tomato, lemon juice, water, and grated lemon rind (if using) in a bowl and pour around the birds in the roasting pan.

Roast in a preheated 350°F (175°C) oven for 40–45 minutes, basting the birds with the pan sauce every 10–12 minutes until they are golden brown and cooked through.

Transfer the roasted pigeons to a serving platter and pour the pan sauce over them or serve it on the side as a gravy.