Quail in Country Style Curry

Quail in Country Style Curry



Quail Curry:

Kaadai Thanni Kuzhambu. Quail / Pheasant bird Curry.

Ingredients:

Quail – 2 (cut into small pieces)
Green chilies 3 sliced
Onion 1 grated
Ginger 2″ julienned
Garlic 6 cloves julienned
Tomatoes 2 crushed
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Pepper powder 1 spoon
Sesame oil few spoon
Cumin seeds
Curry leaves
Cilantro to garnish.

Method:

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.

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12 Responses so far.

  1. Sailaja says:

    looking great ,do we get fowl in usa?…i have never tasted it

  2. Yasmeen says:

    looks nice and gender.were do you usually buy these exotic meats,I know these are not available in common stores?

  3. Pooja says:

    Looks awesome! Never had quail before!

  4. Superchef says:

    have never tried my hands on quail before..this looks like a nice recipe to start off with :)

  5. Priyameena says:

    I love quail…Looks very tradtional dish..

  6. Valarmathi says:

    Looks great and yummy.

  7. Priya says:

    Looks too delicious!!i never tried any quail dishes yet! curry makes me hungry..

  8. Vrinda says:

    My hubby makes quail fry,but never tried curry with quail..looks spicy and tasty…

  9. Preety says:

    cuury looks so yumm and creamy perfect to have with hot rice

  10. Bergamot says:

    The recipe looks great… very yummy. I would like to share my award with you. Do check it out on my blog :-)

  11. Kaada kari kuzhambu loooks yum yum; using sesame oil for this curry sure makes a difference, right?

    usually, I do it like a varuval or roast as you’ve done already; this must be delicious in curries too!

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