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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