Quails with coconut

Yield: 1 servings

Measure Ingredient
2 Quails
1 teaspoon Salt
2 teaspoons Chopped garlic
1 teaspoon Coriander
1 teaspoon Coriander powder
1 teaspoon Cardamom pods
1 teaspoon Fresh ginger
2 ounces Melted butter
2 tablespoons Vegetable oil
2 tablespoons Spring onions
3 tablespoons Desiccated coconut
1 teaspoon Black pepper
1 teaspoon Cumin
Green salad

In a mortar and pestle crush the salt, half the garlic, coriander powder and cardamom pods together, then add the ginger and melted butter and crush to form a paste.

Take the spatchcocked quails and smear over the paste, marinade for half an hour.

To make the garnish take a large pan and add the vegetable oil, remaining garlic, spring onion, black peppers, cumin, coriander and desiccated coconut.

Stir over a medium heat until the coconut is toasted brown. Dribble olive oil over a hot griddle pan. Place the quails, marinade side down, on the griddle. Cook on each side for 3-4 minutes to have the quails rare or 4-5 minutes to have them well done. Place the quails on a green salad and dribble with olive oil, sprinkle over the coconut mixture and serve.

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Carlton Food Network

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