QUAIL / KADA PEPPER ROAST

QUAIL / KADA PEPPER ROAST 

INGREDIENTS 

Quails - 3
Ginger Garlic Paste - 2 Tbsps 
Green Chillies - 4
Onions - 2
Shallots - 10
Fennel Seeds - 1 Tbsp 
Cardamoms - 2
Cinnamon - 1 Stick
Cloves - 3
Garam Masala Powder - 2 Tsps
Red Chilli Powder - 3 Tsps
Crushed Peppercorns - 2 Tbsps 
Curry Leaves - 2 Sprigs 
Coriander Leaves - 1/4 cup
Salt - To Taste
Oil - As Required 

INGREDIENTS TO MARINATE 

Red Chilli Powder - 3 Tsps
Coriander Powder - 2 Tsps
Turmeric Powder - 1/4 Tsp
Garam Masala Powder - 1 Tsp 
Ginger Garlic Paste - 2 Tsps
Fennel Powder - 1 Tsp 
Yoghurt - 1 Tbsp 
Salt - To Taste

METHOD 

Clean and wash the quails thoroughly 
In a bowl combine all ingredients to marinade and mix well
Make small deep cuts on the quails for the marinade to seep in
Rub the marinade well inside and outside the quails and marinate for an hour
Meanwhile chop the onions coriander leaves and green chillies and slice the shallots 
In a pan heat oil in medium flame and add the whole spices
Add in curry leaves and sliced shallots
When the shallots turn golden add in chopped onions and green chillies
Add the ginger garlic paste and sauté until raw smell is no more 
Add in the spice powders salt to taste and half of the chopped coriander leaves
Lower heat and sauté for around 10 minutes and oil floats on top
Add the marinated quails and sauté for awhile until aromatic
Add enough water just enough to cook the quails 
Maintain a medium to low flame while cooking 
When the gravy is semi dry add half of the crushed peppercorns and continue cooking in low flame
Cook until you get the desired gravy consistency or completely dry 
Add the remaining crushed peppercorns and give a good stir
Remove pan from stove add remaining chopped coriander leaves and serve

Notes:

A couple of tomatoes and some thick coconut milk can be added if you want a gravy style of the recipe 
Adjust spices to suit your taste