It’s almost holiday season and it’s the perfect time to feast on delectable dishes; and Roast Quail is one of them. Quail is a small game bird that is part of the pheasant family. They are self-contained and one of the easiest birds to cook and serve. A lot of people are intimidated by quail, but the truth is its no more difficult to prepare than chicken.
These birds are filled with protein and essential vitamins and minerals, making them a nutritious type of poultry. In this recipe the caramelised onions and tomatoes adds a sweet and tart note, balanced by the warm flavours from the spices. If you have never tried quail before, then try this recipe out and take your cooking to the next level!
Quail Roast/ Kaada Roast
Ingredients
- 4 Quail/ Kaada
- 2 tsp Ginger-garlic paste
- 1 tbsp Plain yogurt
- 1/2 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- Salt to taste
- Oil for frying
For the masala
- 3 Red onions (thinly sliced)
- 2 Tomatoes (diced)
- 2 Green chillies (slit)
- 2 tsp Ginger-garlic paste
- 1 sprig Curry leaves
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1 tsp Kashmiri chilli powder
- 1 tsp Black pepper powder
- 1/4 tsp Fennel powder
- 1/2 tsp Garam masala
- 3-4 tbsp Water
- 2 tbsp Coconut oil
Instructions
- Clean the quails and pat dry. Make a marinade with turmeric powder, red chilli powder, plain yogurt, ginger-garlic paste and salt. Rub the marinade all over the quails and set it aside to marinate for 30 minutes.
- Heat oil in a pan, shallow fry the marinated quails for 5 minutes on each side or until golden brown. Remove and set it aside.
- In the same pan, heat coconut oil and sauté the onions, green chillies and curry leaves till they turn golden.
- Add in the chopped tomatoes and cook till it turns soft and the oil separates. Add in turmeric powder, red chilli powder, kashmiri chilli powder, black pepper powder, fennel powder and garam masala sauté for a minute.
- Pour in a few tablespoons of water and add salt. Mix well, cover and let the mixture cook for 3 minutes over medium heat.
- Place the fried quails to the mixture and coat them evenly. Cover and cook for 5 minutes. Serve with appam, steamed rice or chapati.
