serves
2
prep
1 hour
cook
35 minutes
difficulty
Mid
serves
2
people
preparation
1
hour
cooking
35
minutes
difficulty
Mid
level
Ingredients
- 4 quails, skin removed
- banana leaves, for wrapping
- ½ bunch mint, leaves picked and thinly shredded
First marinade
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp ginger garlic paste
- Salt, to taste
Second marinade
- 2 tsp turmeric powder
- 2 tsp Kashmiri chilli powder
- 2 tsp garam masala
- 1 tbsp ginger garlic paste
- Salt, to taste
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 5 cloves
- 60 g fried onions
- 2 tbsp ghee
- 2 sprigs mint, roughly chopped
- 2 sprigs coriander, roughly chopped
- 100 g Greek yoghurt
- 1 lemon
Spice paste
- 2 green chillies, chopped
- 2 tsp white poppy seeds, soaked in 2 tbsp water for 1 hour
- 2 tsp fennel seeds, soaked in 2 tbsp water for 1 hour
- 50 g (⅓ cup) cashews, soaked in 1 cup water for 2 hours, drained
- 3 tbsp grated fresh coconut
Marinating time: overnight
Instructions
- Place the quail and all the ingredients for the first marinade in a large bowl. Use your hands to combine well, then cover and refrigerate for 1 hour.
- Add all ingredients for second marinade to the quail and use your hands to combine well, massaging the mixture into the quail. Cover and refrigerate overnight.
- For the spice paste, place all the ingredients in a jug, including the poppy seed soaking water and use a stick blender to blitz into a paste. Add to the quail and combine well.
- Place a layer of banana leaves on the base of a handi or a deep, heavy – based frying pan. Place the quail and marinade on top, then cover with another piece of banana leaf, tucking it around the sides. Cover with a lid and cook over low – medium heat for 35 minutes or until the meat is tender. Serve scattered with the shredded mint.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
