This is a very common quail recipe and very similar to a chicken roast. The prolonged exposure to heat over a fire helps in the perfect blending of all spices and masalas with the quail meat and hence the final product is too tasty for words.The gravy is very thick and hence it is a perfect side dish with chappathi and Nan.
Ingredients
Quail/Kaada - 1
Onion chopped - 1
Shallots chopped - 2 cup
Green chilis chopped - 4-5 nos
Ginger chopped - 1tsp
Garlic chopped - 2 tsp
Red Chili powder - 2 tsp
Coriander Powder - 1 tsp
Pepper powder - 1 tsp
Garam Masala - 1 tsp
Thin coconut milk - 1 cup
Cinnamon- a small piece
Cloves- 3-4
Salt to taste
curry leaves
Oil
Method
Clean the Quail and marinate it with pepper powder and salt and set aside for 1/2 an hour
Heat oil in a pan and add dd cinnamon and cloves, fry for a minute and add chopped shallots& onions. Sauté it well for 10 minutes
Add chopped green chiles,ginger and garlic and cook for 5 minutes stirring continuously
Make a paste with red chile powder,garam masala and coriander powder by adding a little thin coconut milk
Stir in the paste and the quail and saute' well. Add salt and curry leaves
Stir fry this over a low heat for 15 minutes , covering the quail with masala
Add thin coconut milk and 1 cup water and Simmer for 20 minutes, or until the meat is tender and gravy is thick
Serve warm!
No comments:
Post a Comment