Tandoori Stuffed Quail With Apple Bhajis,wilted Spinach, Fenugr
Ready In: 12 hrs 30 mins
Serves: 4
Ingredients
FOR THE QUAIL
- 4 quail (split into half on the back bone)
- 100 ml yogurt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon turmeric
- 1 teaspoon garam masala (available in Indian stores)
- 25 ml mustard oil (optional)
- 2 tablespoons lemon juice
- 5 ml orange food coloring (optional)
- 200 g cooked basmati rice pilaf
FOR THE SAUCE
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garam masala (available in Indian stores)
- 3⁄4 teaspoon salt
- 1⁄3 teaspoon dried fenugreek leaves (kassori methi)
- 1 teaspoon cayenne pepper
- 1 tablespoon tomato puree
- 200 ml 35% cream
- 2 tablespoons cilantro, chopped
- 1 green chili pepper, finely chopped
- 60 ml butter
- 1⁄2 teaspoon cumin seed
- 1 teaspoon sugar
FOR FRITTERS
- 2 cooking apples
- 1 egg
- 50 g all-purpose flour
- 30 g cornflour
- 60 ml cold water
- 15 g sugar
- 1 liter oil (for frying)
- salt
FOR SPINACH
- 100 g Baby Spinach
- 10 g chopped ginger
- 15 ml olive oil
Directions
- Marinade the quail with yougurt and all spices over night.
- the next day pull out the quails and cook them whole in the oven with legs spread apart. This will facilitate stuffing later.
- Heat a pan and cook the rest of the marinade till its reduced to half.
- Mix in rice pilaf and keep warm.
- In a heavy bottom pan, melt butter and add the cumin seeds. Allow to crackle; add in the ginger and cook for 2 minutes.
- Add in the dry spices and cook till they get aromatic.
- Then add the tomato puree and cook over medium heat. Add the sugar and cream; allow to reduce by 1/4. Add salt, fenugreek powder and chopped cilantro.
- Keep warm.
- Prepare batter for apple fritters with eggs flour and water.
- Peel apples and remove core using a apple corer or a knife.
- Slice into 1/4-inch thick slices and fry in batter.
- Dust with confectioners' sugar.
- Wilt spinach in a pan with hot olive oil infused with ginger.
- On a plate plate sautéed spinach in the center. Stuff each quail with the rice and place up top.
- Stack 4 fritters next to the quail and drizzle sauce around the plate and over the quail.
- Serve hot.
- Greek salad goes well with this dish.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off