Kaadai Thanni Kuzhambu. Quail / Pheasant bird Curry.
Quail – 2 (cut into small pieces)
Green chilies 3 sliced
Onion 1 grated
Ginger 2″ julienned
Garlic 6 cloves julienned
Tomatoes 2 crushed
Turmeric 1/4 spoon
Chili powder 1 spoon
Pepper powder 1 spoon
Sesame oil few spoon
Cilantro to garnish.
In a wide vessel, heat oil. Add cumin,chilies and curry leaves, wait till they splutter.
Now add ginger, garlic, crushed onions and salt…let the raw odour leave the pan and onions turns to golden color.
Now add tomatoes plus meat pieces. Saute for few minutes…until meat turns opaque.
Followed by turmeric, chili and ppper powders. Fry over high for few minutes and then add 4 cups of water, cover and cook for 10-12 minutes or till the meat becomes tender and nice.
Garnish with cilantro leaves, serve warm to go with your plain steamed rice.