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Kari Quail

2 Red chillies; deseeded and roughly chopped
1 lg Red pepper; deseeded and roughly chopped
2 Cloves garlic; peeled
2 md Onions; roughly chopped
2 1/2 Cm; (1") piece fresh ginger, peeled and coarsely chopped
15 ml Ground cumin; (1tbsp)
10 ml Ground coriander; (2tsp)
2 1/2 ml Turmeric; ( 1/2tsp)
10 ml Salt; (2tsp)
45 ml Oil; (3tbsp)
15 ml Tamarind puree; (1tbsp)
1 400 g can chopped tomatoes
10 ml Black onion seeds; (2tsp)
8 Whole fresh quail
60 ml Natural yogurt; (4tbsp)


Place the chillies, red pepper, garlic, onions, ginger, cumin, coriander, turmeric and salt in a blender or food processor and blend to a paste.

Heat the oil in a large flameproof casserole dish, pour in the paste and fry gently, stirring, for 8-10 minutes.

Add the tamarind and tomatoes and bring to the boil. Stir in the onion seeds, then add the 8 quail. Cover and cook in a preheated oven 170C, 325F, gas mark 3, for 1 hour, basting occasionally, or until thoroughly cooked and the juices run clear.

Spoon the yogurt over the quail, but do not stir in. Keep covered for 2-3 minutes to warm the yogurt, then serve garnished with coriander.


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