Recipe for Kari Quail 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
2 x Red chillies, deseeded and roughly chopped
1 lrg Red pepper, deseeded and roughly chopped
2 x Cloves garlic, peeled
2 med Onions, roughly chopped
1/2 x Cm, (1") piece fresh ginger, peeled and coarsely chopped
15 ml Ground cumin, (1tbsp)
10 ml Ground coriander, (2tsp)
1/2 ml Turmeric, ( 1/2tsp)
10 ml Salt, (2tsp)
45 ml Oil, (3tbsp)
15 ml Tamarind puree, (1tbsp)
1 x 400 g can chopped tomatoes
10 ml Black onion seeds, (2tsp)
8 whl fresh quail
Instructions:
Instructions: 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 170 C, 325 F, 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.

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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Kari Ikan Tongkol   ::   Kari-Kare (Meat and Vegetable Stew in Peanut Sa   ...