I decided to try this recipe, I like Indian food and always one to try something different, but I didn’t bank on not being able to find any Quails by. So enter Poussin a more delicate flavour then quail I’m lead to be believe
The sweetness of the cinnamon lifts the taste of the meat.
INGREDIENTS serves 4
4 whole Quails, butterflied (A N other)
2 tablespoon ghee
12 Fresh curry leaves
2 onions finely chopped
2 garlic cloves finely chopped
2 teaspoons freshly ground black pepper
For the Marinade
2 Tablespoons fresh lemon juice
2 teaspoons grated ginger
2 garlic cloves crushed
1 green chilli finely chopped
2 teaspoon garam masala
1 teaspoon coarsely crushed pepper
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
1 teaspoon ground cinnamon
sea salt
For the Dosa
100 g urad dal flour
150g rice flour
3 sprigs fresh curry leaves
1 teaspoon salt
500ml mineral water
2 – 3 tablespoon Olive oil
1 tablespoon GUNPOWDER Spice Mix
METHOD
In a large bowl, mix together all the ingredients for the marinade. Add the Quails and toss to coat well. Marinate in the fridge overnight.
For the Dosa
Mix the urad dal flour, rice flour and salt in a bowl.
Add enough water in small additions to make a thick, lump-free batter. Keep mixing as you add water. Cover with a plate and set aside in a warm place for 8 hours. The batter will become bubbly and airy.
Place a large frying pan over a high heat and add enough oil to gloss the surface of the pan. Pour 3 tablespoons of the batter into a pan, swirl around the base to coat evenly and cook both sides until golden brown. Sprinkle a pinch of Gunpowder spice mix over the cooked dosa and remove from the pan. Continue until all the batter has been used.
Place the Quail and all the marinade in a large lidded casserole dish over a medium heat. Cook the quail until it is tender and cooked completely – if you find moisture in the pot, cook on a slightly high flame and evaporate it. Set aside for 30 minutes.
Place a large frying pan over a medium heat. When hot, add the ghee and fry the curry leaves until crisp. set aside. Add the chopped onion, garlic to the pan, and cook, stirring for 10 minutes until soft and a little golden.
Add the quails to the pan along with any marinade and sprinkle over the black pepper. Fry for 5 – 10 minutes until you get a nice aroma of cinnamon and marinade.
Garnish with crispy curry leaves. Serve with the dosa and KASHMIRI RADISH AND BEETROOT PICKLE
Original Recipe GUNPOWDER
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