Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Red chillies; deseeded and |
\N \N | ; roughly chopped |
1 large | Red pepper; deseeded and |
\N \N | ; roughly chopped |
2 \N | Cloves garlic; peeled |
2 mediums | Onions; roughly chopped |
2½ \N | Cm; (1\") piece fresh |
\N \N | ; ginger, peeled and |
\N \N | ; coarsely chopped |
15 millilitres | Ground cumin; (1tbsp) |
10 millilitres | Ground coriander; (2tsp) |
2½ millilitre | Turmeric; ( 1/2tsp) |
10 millilitres | Salt; (2tsp) |
45 millilitres | Oil; (3tbsp) |
15 millilitres | Tamarind pur‚e; (1tbsp) |
1 \N | 400 g can chopped tomatoes |
10 millilitres | Black onion seeds; (2tsp) |
8 \N | Whole fresh quail |
60 millilitres | Natural yogurt; (4tbsp) |
Place the chillies, red pepper, garlic, onions, ginger, cumin, coriander, turmeric and salt in a blender or food processor and blend to a paste.
Heat the oil in a large flameproof casserole dish, pour in the paste and fry gently, stirring, for 8-10 minutes.
Add the tamarind and tomatoes and bring to the boil. Stir in the onion seeds, then add the 8 quail. Cover and cook in a preheated oven 170øC, 325øF, gas mark 3, for 1 hour, basting occasionally, or until thoroughly cooked and the juices run clear.
Spoon the yogurt over the quail, but do not stir in. Keep covered for 2-3 minutes to warm the yogurt, then serve garnished with coriander.
Converted by MC_Buster.
NOTES : Quail is very popular in India and is often cooked in a rich, red sauce as in this recipe. Two quail per person makes a generous serving, and you may find one each is sufficient if you serve it with a selection of accompaniments. Serve with plenty of rice to soak up the delicious sauce.
Converted by MM_Buster v2.0l.