Quail (Kaadai) Pepper Fry
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Ingredients:
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Quail (Kaadai)
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2 Nos
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Onion
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1 Medium
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Bangalore
Tomato
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1 Small
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Ginger-Garlic paste
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1 tsp
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Curry Leaves
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15-20 Nos
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Coriander
Leaves (Chopped)
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2 tsp
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Oil
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2 tbsp
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Salt
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To taste
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Powdered Spices:
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Turmeric
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Little
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Red
chilly/Dhania mix
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½ tsp
(flat)
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Pepper powder
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2 tsp
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Fennel seed
powder
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2 tsp
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Garam Masala
Powder(ready mix)
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½ tsp
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Cinnamon- clove
mix
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3 - 4 Pinch
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Tip
- Red Chilly & Dhania Powder mix :: 100 : 150 gms.
- Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms
Method :
- Wash & Clean the quail. Cut into medium pieces.
- Add all spice powders along with salt (Approx less than 1 tsp), mix well with little water.
- Mix/ coat well and marinate for ½ to 1 hour.
Cooking :
- Chop Onion into fine pieces, Cut tomato into 4 big pieces (lengthwise), further cut each into fine slices.
- Heat oil in Kadai/ wok, fry onion till golden brown, lower the flame.
- Add tomatoes & ginger-garlic paste. Cook till it gets soft and Oil leaves the sides.
- Now add marinated quail pieces and mix well. Cover and cook in low flame for 15 minutes. Stirring and frying in between.
- No need to add water, marinated water itself is sufficient
- Now open and add chopped coriander leaves, Curry Leaves and then fry till roasted dry.
- If you need it more spicy- add little pepper powder & Fennel Powder at the end of cooking.
Tip : Cooking
in low flame tastes better.
