QUAIL GINGER MASALA


Quail or kaada (Tamil) is a small bird with low cholesterol levels and high health benefits.

Even though they are small in size, they are comparatively rich in proteins similar to other animals.

They are a good source of iron,vitaminB6,VitaminB3 and zinc.

Today’s recipe is a masala with lots of ginger, slightly sweetened.

Before adding the meat to the masala it is slightly tossed in oil to seal its juices.Cooking freshly cleaned

meat is best, but if you have no option of getting fresh meat, thaw the meat well before you cook .

Now to the recipe

INGREDIENTS

5-6 quails cleaned and cut into 2

For the marinade

1 tsp chilli powder

1 tsp ginger-garlic paste

2-3 tbsp curd

juice of 1 lemon

salt

For the masala

2-3 onions chopped fine

2-3 tomatoes

1-2 tsp kashmiri chilli powder

1/2 tsp garam masala powder

1 tsp saunf /fennel seeds

2 tsp cummin seeds

3 inch piece ginger

1 tbsp jaggery or sugar

1 tsp coarsely ground pepper

salt to taste

gingerly oil or coconut oil 3/4 cup

curry leaves

METHOD

First marinade the meat for minimum 20-30 minutes.

Grind the tomatoes, ginger ,saunf, and cummin seeds and set aside.

Heat oil in a thick kadai or wok and drop in the cut meat.(do not discard the marinated masala).

Fry the meat till the colour changes and set aside.

Remove half of the oil and add the onions with salt and sugar.

Saute till onion turns light brown.

Next add the Kashmiri chilli powder, the ground paste, and cook till oil separates and tomato is well

blended and mushy.

Now add the fried meat and the remaining marinated masala and cook till the masala coats the meat

well.(Quail meat cooks quick ).

Add the pepper powder and curry leaves and remove from fire.

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