Remove the heads and feet from the pigeon. To butterfly, insert a sharp knife at the neck cavity of each bird and carefully cut down one side of the backbone. Cut along the other side of the backbone to separate it from the body. Remove the breastbone, central cartilage and ribs. For the marinade, soak the saffron in the wine for about 15 minutes. Combine with the remaining marinade ingredients: lemon juice, saffron, ginger, garlic, black pepper and chilli powder - in a shallow non-aluminium container. Turn the pigeons in the marinade, cover and refrigerate overnight. To prepare the sauce, soak the saffron in the wine for about 15 minutes. Heat the butter in a medium saute pan over a medium heat. Add the onion and black pepper and cook until tender and translucent, about 10 minutes. Add the ginger and garlic and cook for 2-3 minutes longer. Stir in the saffron infusion, coriander, salt and pepper. Add the chicken stock, heat to simmering and simmer for 5 minutes. Stir in the lemon juice to taste and adjust the seasoning. Heat enough oil to cover the pigeon in a deep fryer to 350F. Mix the flour, ginger, salt and pepper to taste. Lightly beat the eggs with the water in a shallow bowl. Remove the pigeon from the marinade and put in the watered down egg mixture. Roll the bird in the seasoned flour. Place the bird in the hot oil and cook for 5-6 minutes. Take the bird out of the oil and pat off the extra oil with a kitchen towel. Transfer the bird to a serving dish, pouring the sauce around the bird. Garnish with parsley.