Kari quail

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.

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