| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Waitrose1 |
4 |
servings |
INGREDIENTS
| 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) |
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.
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.
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