This recipe incorporates some of the finest spices of Indian cuisine: turmeric, curry leaf, chaat masala, aamchoor powder and fennel powder. Because of the size of the quail legs this takes no time at all. Give it a go!
Ingredients:
4 quail — deboned and skinned… reserve the boy and discard the skin
1 onion finely chopped
1 inch piece of ginger
1 sprig curry leaf
1/4 teaspoon turmeric
1/4 teaspoon chaat masala
1 pinch aamchoor powder
1/4 teaspoon fennel powder
Salt to taste
50 g fresh coriander
1 tablespoon oil
For the Sauce:
500 ml quail stock
15 ml oil
1 teaspoon fennel seeds
1 onion finely chopped
1 inch ginger finely chopped
1 sprig curry leaf
1/4 teaspoon turmeric
1/4 chilli powder
2 tomatoes finely chopped
50 g fresh coriander stem
Salt to taste
Method for the Sauce:
1) Heat the oil in a pan and add fennel, onion, ginger and curry leaves stir and add turmeric, chilli and tomato.
2) Cook until tomatoes are soft and add coriander stem along with the stock. Adjust the seasoning.
3) Bring it to boil and simmer for 5-10min.
4) Remove from the heat and blitz in hand blender. Pass it through the strainer.
Heat the sauce in a pan and serve with Quail.
Method for the Quail:
1) Roughly mince the quail meat in a mixer and keep aside.
2) Clean the wing and leg bone, cut the joints into two, you should be able to get 8 bones all together. Roast for a few minutes and keep aside
3) Heat oil in a pan and sauté onion until brown. Add ginger, curry leaves, turmeric, chaat masala, aamchoor powder, fennel powder, salt and fresh coriander and cook for a minute on a slow fire.
4) Add this mixture to the quail meat and mix thoroughly together, adjust the seasoning.
5) Now, divide the mixture into eight equal size and reconstruct them into a quail leg, stick each leg with piece of bone so that it holds the shape.
6) Heat little oil in a pan or griddle and sear the quail. Place on the roasting tray and roast for 3 to 4 minutes. Serve hot with the sauce.
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