Ingredients
- 4 quaildeboned and skinned reserve the bone and discard skin
- 1 Onionfinely chopped
- 1 inch piece Ginger
- 1 sprig Curry leaf
- 5 grams turmeric
- ¼ teaspoon Chaat masala
- pinch Aamchoor powder
- ¼ teaspoon Fennel powder
- Saltto taste
- 50 grams fresh coriander
- 40 millilitres Oil
Sauce
- 500 millilitres Quail Stock
- 15 millilitres Oil
- 1 teaspoon fennel seeds
- 1 Onionfinely chopped
- 1 inch Gingerfinely chopped
- 1 sprig Curry leaves
- ¼ teaspoon turmeric
- ¼ teaspoon chilli powder
- 2 tomatoesfinely chopped
- 50 grams Fresh Coriander Stem
- Saltto taste
Directions
Sauce
- Heat the oil in a pan and add fennel, onion, ginger and curry leaves stir and add turmeric, chilli and tomato.
- Cook until tomatoes are soft and add coriander stem along with the stock.
- Adjust the seasoning.
- Bring it to boil and simmer for 5-10min.
- Remove from the heat and blitz in hand blender.
- Pass it through the strainer.
- Heat the sauce in a pan and serve with Quail.
Quail
- Roughly mince the quail meat in a mixer and keep aside.
- Clean the wing and leg bone, cut the joints into two, you should be able to get 8no bones all together. Roast for few minutes and keep aside.
- Heat oil in a pan and saute onion until brown. Add ginger, curry leaves, turmeric chaat masala, amchoor powder, fennel powder, salt and fresh coriander and cook for a minute on a slow fire.
- Add this mixture to the quail meat and mix thoroughly together, adjust the seasoning.
- 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.
- 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.
