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    Kari Quail

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    Kari Quail

    Quail is very popular in India and is often cooked in a rich, red sauce as in this recipe. Two quail per person makes a generous serving, and you may find one each is sufficient if you serve it with a selection of accompaniments. Serve with plenty of rice to soak up the delicious sauce.

    • Preparation time: 15 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 4 - 8


    • 2 red chillies, deseeded and roughly chopped
    • 1 large red pepper, deseeded and roughly chopped
    • 2 cloves garlic, peeled
    • 2 medium onions, roughly chopped
    • 2.5cm piece fresh ginger, peeled and coarsely chopped
    • 1 tbsp ground cumin
    • 2 tsp ground coriander
    • ½ tsp turmeric
    • 2 tsp salt
    • 3 tbsp oil
    • 1 tbsp tamarind purée
    • 1 x 400g can chopped tomatoes
    • 2 tsp black onion seeds
    • 8 whole fresh quail
    • 4 tbsp natural yogurt


    1. Place the chillies, red pepper, garlic, onions, ginger, cumin, coriander, turmeric and salt in a blender or food processor and blend to a paste.
    2. Heat the oil in a large flameproof casserole dish , pour in the paste and fry gently, stirring, for 8-10 minutes.
    3. Add the tamarind and tomatoes and bring to the boil. Stir in the onion seeds, then add the 8 quail. Cover and cook in a preheated oven 170°C, gas mark 3, for 1 hour, basting occasionally, or until thoroughly cooked and the juices run clear.
    4. Spoon the yogurt over the quail, but do not stir in. Keep covered for 2-3 minutes to warm the yogurt, then serve garnished with coriander.

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