Wednesday, 6 November 2019


Try Quail in Coconut base with a perfect blend of spices that leaves you with tender quail meat in a rich and aromatic stew. 
This thin gravy pairs with Idli, Dosa, Chapathi and hot steamed rice as a comfort Breakfast/Dinner/Lunch. 
This recipe involves two steps
1: preparation of masala mix
2. cooking quail in masala mixture

Masala mix

Groundnut Oil 2 tbsp
Shallots 25 pcs
Red Chillies 3
Fresh curry leaves 35 pcs
Coriander seeds 1 tsp
Cumin Seeds 1 tsp
Pepper 1 tsp
Crushed cinnamon bits 1/2 tsp (2 inches)
Fennel seeds 1 tsp
Turmeric 1/4 tsp
One tomato chopped
Shredded coconut 3/4 cup
Fried gram 3/4 tsp
Fry all the above-said ingredients in Groundnut OIl over low medium heat.
Set aside to cool down. 
Grind using 200 ml water into a fine smooth paste.
 Keep ready.

Step 2.
Key ingredients to temper and cook:

Quail meat 400 gm
Fennel seeds 1/2 tsp
Cinnamon bits 6 crushed bits
Cloves 5 pcs
Stone flower a little
Shallots 10 pcs whole
Whole red chillies 2 pcs
Curry leaves 15 pcs
Grated Ginger 1 tsp
Grated Garlic 1tsp
Turmeric 1/4 tsp
Rock salt 3/4 -1 tsp
A fistful of coriander greens, chopped

Wash the quail meat thoroughly. Drain the water completely.
Heat the cooker with 3 tbsp Groundnut OIl over medium heat.
Add fennel seeds, Cinnamon bits, Cloves and stone flower to fry.
Add shallots, curry leaves and whole red chillies.
Saute till the shallots turn translucent.
Reduce the flame.
Add grated ginger, garlic and turmeric 1/4 tsp.
Saute to fry everything.
Add Quail meat and saute well in the oil.
Let it it sit for 5 seconds.
Add ground masala paste with rinsed water 300 ml.
Add salt.
Close and cook until 2 whistles.
Turn off the flame.
Set aside to release its pressure.
Open the cooker and sprinkle coriander greens and stir twice to infuse the fine aroma of coriander greens.

Ready to serve.

Preparation time 10 minutes
Cooking Time 20 minutes
Servings 4 members.


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