Quail works well for dishes that would probably traditionally have used pigeon or turtle dove. Chicken pieces can also be used but the quails look more attractive on the plate. Serve alongside vegetable dishes or use as a starter.
- Yield: 4 Servings
- 5 white peppercorns
- 5 coriander seeds
- ¼ teaspoon cumin seeds
- 1 star anise
- 2 garlic cloves
- 2 tablespoons soy sauce
- ½ teaspoon palm sugar (jaggery)
- 4 quails
- oil, for deep-frying
- roast chilli sauce or sweet chilli sauce, to serve
How to Make It
- Using a pestle and mortar, pound together the peppercorns, coriander seeds, cumin seeds, star anise and a pinch of salt. Add the garlic, soy sauce and palm sugar and pound to a paste.
- Rub the paste all over the quails, cover and marinate in the refrigerator for at least 3 hours.
- Heat the oil in a wok or deep frying pan until a piece of bread dropped into the oil sizzles and turns brown. Pat the quails dry with paper towels. Add the quails and fry them for about 10 minutes, turning them so that they cook on all sides. Make sure the oil gets inside the quails as well. Drain well and sprinkle with a little more salt.
- Cut the quails into quarters and serve with roast chilli sauce or sweet chilli sauce.