Go Back
Quail curry served in grey bowl
Print Recipe

Tamil Nadu style Quail Masala

Course: Main Course, Side Dish
Cuisine: Indian, South Indian, Tamil Nadu

Ingredients

To shallow fry:

  • 5 Quail cut in half lengthwise (refer notes)
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • Salt to season
  • 2-3 tbsp vegetable oil

To make masala:

  • 2-3 tbsp vegetable oil
  • 2 bay leaf
  • 1 black cardamom
  • 4 green cardamom
  • 4 cloves
  • 1 inch cinnamon bark
  • 3 dry red chilli
  • 4 red onions; thinly sliced
  • 2-3 green chilli based on heat preferences
  • ¼ cup fresh mint leaves
  • ¼ cup fresh coriander leaves
  • 2 large ripe tomatoes; sliced
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • 1 tsp red chilli powder
  • ½ tsp cumin powder
  • ½ tsp fennel powder
  • 1.5 tbsp coriander powder
  • 3 cups water refer notes

Garnish:

  • 3 sprigs fresh coriander leaves; finely chopped
  • 1 tsp lemonjuice

Instructions

To shallow fry quail:

  • Cut the quail in half lengthwise, clean and wash well. Allow to drain.
  • Marinate the quail with turmeric and chilli powder for 10 minutes.
  • Heat oil in a pan and shallow fry the quail on both sides for 2 minutes each. (Refer notes)
  • Keep aside.

To make masala:

  • Heat oil in a large wok/kadai and add bay leaf, green and black cardamom, cloves, cinnamon and dry red chilli. Fry for 30 seconds on low heat.
  • Next add the onions, green chilli, coriander and mint leaves; saute on medium heat till the onions are soft and translucent, just starting to take on the golden brown colour.
  • Add the ginger, garlic and tomatoes; saute till the rawness of the aromatics goes away and the tomatoes are soft and mushy.
  • Next add cumin, coriander and fennel powder; mix thoroughly and continue to cook till the mixture comes together and oil starts to leave from the edges.
  • Add water and bring to boil.
  • Finally, add the shallow fried quail, mix well. Taste and season with salt if necessary. At this point, you can also add more green chillies or chilli powder if you prefer it more spicy.
  • Continue to cook on low heat till the quail is soft and tender. Took about 12 minutes but this will depend on the number and size of quail.
  • Remove from heat and add lemon juice and coriander leaves. Stir through and keep covered for 15 minutes before serving.

Notes

• The quail can be cooked whole, cut in half lengthwise or cut into smaller pieces.
• The quail can be deep fried too if you prefer that texture.
• The amount of water can be increased or decreased depending on the preferred consistency of gravy.