1/2 Photos of Quail With Indian Spices
This is from Charmaine Solomon's Encyclopedia of Asian Food, one of my most used cookbooks. The toasted rice gives a lovely crisp finish and the marinade is delicious.
My Private Note
Units: US | Metric
- 4 quail
- 1 teaspoon chopped garlic
- 1 teaspoon salt
- 1 teaspoon finely grated ginger
- 1 tablespoon oil
- 3 tablespoons natural yoghurt
- 3 teaspoons ground coriander
- 2 teaspoons rice flour (*)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon white pepper
- 1/2 teaspoon chili powder
- 1Using scissors or poultry shears, split the quail down the backbone and open out flat-I like to remove the backbone, and pull the tiny breast bones out (it's easy).
- 2Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.
- 3Crush the garlic with the salt until very smooth, then mix in the remaining ingredients.
- 4Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.
- 5Remove from the marinade, reserving it.
- 6Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.
- 7It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.
- 8Cook until the quail are brown and crisp and done to your liking. I cooked our to medium and it took about 10 minutes.
- 9*Toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice crunchy coating.
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Nutritional Facts for Quail With Indian Spices
Serving Size: 1 (135 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 527.4
- Calories from Fat 313
- Total Fat 34.8 g
- Saturated Fat 8.8 g
- Cholesterol 168.6 mg
- Sodium 1298.6 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 1.9 g
- Sugars 1.1 g
- Protein 44.6 g