Free Recipe Kari Quail
Recipe Type: W Recipes
Recipe Preparation: boil
Cooking Ingredients for Kari Quail Recipe
2 Red chillies; deseeded and
; roughly chopped
1 lg Red pepper; deseeded and
; roughly chopped
2 Cloves garlic; peeled
2 md Onions; roughly chopped
2-1/2 Cm; (1 ) piece fresh
; ginger, peeled and
; coarsely chopped
15 ml Ground cumin; (1tbsp)
10 ml Ground coriander; (2tsp)
2-1/2 ml Turmeric; ( 1/2tsp)
10 ml Salt; (2tsp)
45 ml Oil; (3tbsp)
15 ml Tamarind pur‚e; (1tbsp)
1 400 g can chopped tomatoes
10 ml Black onion seeds; (2tsp)
8 Whole fresh quail
60 ml Natural yogurt; (4tbsp)
Kari Quail Preparation
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 170oC, 325oF, 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. Converted by MC_Buster. 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. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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