QUAIL WITH INDIAN SPICES
This is from Charmaine Solomon's Encyclopedia of Asian Food, one of my most used cookbooks. The toasted rice gives a lovely crisp finish and the marinade is delicious.
Provided by JustJanS
Categories Quail
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Using scissors or poultry shears, split the quail down the backbone and open out flat-I like to remove the backbone, and pull the tiny breast bones out (it's easy).
- Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.
- Crush the garlic with the salt until very smooth, then mix in the remaining ingredients.
- Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.
- Remove from the marinade, reserving it.
- Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.
- It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.
- Cook until the quail are brown and crisp and done to your liking. I cooked our to medium and it took about 10 minutes.
- *Toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice crunchy coating.
Nutrition Facts : Calories 527.4, Fat 34.8, SaturatedFat 8.8, Cholesterol 168.6, Sodium 1298.7, Carbohydrate 7.9, Fiber 2, Sugar 1.2, Protein 44.6
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George Eguaogie
[email protected]This is one of my favorite quail recipes. It's so easy to make and the flavors are amazing.
FF. lover. Yt
[email protected]I've made this recipe several times and it's always a hit. My family loves it!
Peg
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Habib Asad
[email protected]I'm not a big fan of Indian food, but this recipe was surprisingly good. I would definitely make it again.
DreAnyWeather Sports
[email protected]This is a great recipe for a party. It's easy to make ahead of time and everyone loves it.
Tariq jameel Tariq jameel
[email protected]I would recommend using fresh quail for this recipe. It makes a big difference in the flavor.
Wendy Alvarez
[email protected]This dish is a bit time-consuming to make, but it's worth it. The flavors are incredible.
Sohurab Hossian
[email protected]I'm so glad I tried this recipe. It's now one of my favorites!
Ifunanya Aghabuilo
[email protected]This is a great recipe for a special occasion. The quail is so elegant and the flavors are amazing.
Stretch Hlahle
[email protected]I love the combination of spices in this dish. It's the perfect balance of sweet and savory.
chibugo chi
[email protected]This recipe was easy to follow and the quail turned out great. I served it with a side of rice and vegetables.
Puza Poudel
[email protected]The quail was a bit dry, but the sauce was delicious. I would recommend using a different cooking method next time.
Bruno Silva
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. He said it was the best quail he's ever had.
Dan Kenny
[email protected]I'm not usually a fan of quail, but this recipe changed my mind. The spices were well-balanced and the meat was cooked perfectly. I'll definitely be making this again.
Cameron Ball
[email protected]Followed the recipe to a T and the quail turned out perfectly. The meat was moist and flavorful, and the sauce was delicious. My family loved it!
Kasim Khan
[email protected]This quail dish was an explosion of flavor! The Indian spices really brought out the best in the meat, and the yogurt marinade made it so tender and juicy. I'll definitely be making this again soon!