Curried Quail (Batare Masala)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 whole quail (preferably boned) 2 tablespoons Curry Paste (storebought or homemade) 1/3 cup plain yogurt
SAUCE: 2 tablespoons ghee 8 tablespoons Curry Masala Sauce 1-1/2 tablespoons chickpea flour (besan)
Akhni Stock or water 1/4 cup whipping cream salt to taste
SPICES: 1 teaspoon turmeric 6 brown cardamoms 10 cloves
4-inch piece of casia bark or cinnamon stick 2 teaspoons white cumin seeds 1 teaspoon fennel seeds
1/2 teaspoon black cumin seeds 1/2-2 teaspoons ground red pepper (cayenne) 1/2 teaspoon mango powder
GARNISHES: 4 sheets silver leaf (vark) 2 tablespoons sliced almonds 1 tablespoon chopped fresh cilantro leaves



1 Clean the quail, then prick them all over. Mix the curry paste with the yogurt in a large bowl, then cover the quail thoroughtly. Let marinate in the refrigerator for a minimum of 6, a miximum of 30, hours.
2 To cook, preheat the oven to 325 F. Place the quail and their marinade on an oven tray and bake for 15 minutes.
3 Meanwhile, make the sauce. Heat the ghee in a karahi or wok, and stir-fry the spices for 1 minute. Add the curry marsala sauce and heat until simmering.
4 Mix the flour with the water to make a paste. Add if to the karahi, and as it thickens, add akhni stock or water to keep if from becoming too thick. Add the cream, and some salt to taste.
5 Take the quail from the oven-they should be cooked, with the marinade well caramelized. If not, finish under the broiler. Place the quail in the karahi, and simmer for 5 minutes.
6 Garnish with silver leaf, and place the sliced almonds and chopped cilantro on top of this.

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