I used:
3 tbsp. oil
1 large bay leaf3 green cardamoms
3 cloves
3 peppercorns
1 small cinnamon stick
6 cloves minced garlic
1 inch piece minced ginger
2 small onions, finely sliced
Salt to taste
Coriander stalks
1 tsp. turmeric powder
1 and ½ tsp. madras hot curry powder
1 and ½ tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
½ tsp. garam masala
4 quails, washed
2 tbsp. fried onions
6 whole green chillies for garnishing
Chopped coriander for garnishing
In a saucepan, heat your oil and add your whole spices
(bay leaf, cardamoms, cloves, peppercorns and cinnamon stick) and let it infuse
the oil. After a minute, add your garlic and ginger, and allow to brown.
Once browned, add your onions, salt and coriander stalks
and allow these to soften a lot. You know the onions are done, when they have
broken down a lot and are nearly mushy. Once your onions are very soft, add
your powdered spices, a little dash of water to stop the spices burning, mix
well and cover. Cook on a low heat for about 10 minutes, until the masala
starts releasing oils at the side.
To this add your quails, stir well, cover and cook for
about 5 minutes. After 5 minutes, remove cover, turn the quails over and cook
for a further 5 minutes adding a little water if needed. After this time,
remove the cover again; add about 200ml of water and the fried onions, stir,
cover and leave to cook for about 10 minutes, checking in between to see if
more liquid is required.
After about 10 minutes, take off the cover and stir well,
add more water if you want the curry to be saucy and cook for a further 5
minutes. If you want this to be a bhuna, leave as is and turn the heat off.
Garnish with the chillies and coriander and serve hot with rice.
To add a slight twist to this, you can add some Mr. Naga
or mango pickle to this curry towards the end.
Hope you enjoy!
Yaz ♥
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