Quail Curry with Aromatic Spices and Masala
Ingredients
Marinade
- 8 quails
- 1 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp panch phoron
- 1/3 tsp cinnamon powder
Masala
- 1 tbsp ghee + extra oil
- 2 grated onions
- 2 chopped tomatoes
- 4 cloves of garlic
- 1 tsp minced ginger
- 2 - 3 green chillies
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tsp curry powder
- 1/2 tsp garam masala
- water as needed
Preparation
Wash the quails and drain thoroughly, then coat in the spices above and leave to marinate for 20 mins.
Pour some oil in a pan and gently fry the quails for several minutes either side, just until you achieve a nice golden colour on the outside, the quails don't need to fully cook through at this point. After frying transfer to a plate.
To the same pan add 1 tbsp ghee (use more ghee and more oil if you feel you need it), then add the grated onion, garlic, ginger, tomatoes, green chillies and salt. Fry covered, on low, until soft and translucent, add a splash of water if the pan seems dry.
Now add the ground spices and fry out for 2 mins. Add a splash of water, mix and leave the masala to cook covered, until the oil separates and has risen to the top.
Finally add back in the quails (and any juices collected on the plate) and mix with the masala, cook covered for 8 - 10 mins. Lastly top up with some water, to create the shira/sauce, boil for 5 - 8 mins and garnish with coriander.
