Kaada Roast ~ Malabar Quail Roast

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So how has the start to the year been for all of you?  Alhamdulillah, it was good. We had a little trip to the Khorfakkan beach where HD and the kids enjoyed some time at the beach and we were home on time. Saturday was for relaxing at home. But then the first working day of the year started off with such a nasty headache that I had to skip work. It was that bad… That day, it was a nice rainy day too. It is strange that the winter just refuses to come in this part of the world. Even on the New Year day, it was so warm! Hope that the rain brings in the winter… hopefully…

Off to the recipe for the day… I first had quails at umma’s cousin’s house. They look like prematured chicken, don’t they? They are just so tiny to hold on too! Even though my folks didn’t like it, I loved it. The meat is slightly harder than a chicken but tastes good. It seems quails are medicinally very good, just like their eggs are. Once when I saw quail meat on sale, I decided to buy it and try a roast at home. That was how this roast was born. It was truly delicious, however, since it was quail, not everyone wanted to eat it. HD had one, but warned me that this would be the first and the last time that he would entertain quail in the house. 🙁 But he said the masala was too good and that’s why the post is appearing on the blog! Hehe…

Do check out what was posted on this day during the previous years…

2015 – Ethapazham Porichathu

2014 – Sausage Mixed Vegetable Noodles

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Kaada Roast ~ Malabar Quail Roast

Course Non-Vegeterian

Cuisine Malabar

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 600 gm quails
• 1 tsp turmeric powder
• 1 tbsp vinegar
• 3 tbsp coconut oil
• 2 tsp pounded ginger
• 3 tsp pounded garlic
• 3 green chillies minced
• 1 onion sliced
• 1/2 cup shallots sliced
• 1 large tomato chopped
• 3 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp fennel powder
• 1 cup thin coconut milk
• Salt to taste
• 1/2 tsp garam masala powder
• Curry leaves and coriander leaves for garnish

Instructions

• Marinate the quail in the turmeric and vinegar for half an hour.
• Heat the oil in saucepan. Fry the quails for 2 minutes on each side. Drain the quails.
• In the same oil, add the ginger and garlic and cook till a nice aroma comes.
• Add the onion, shallots and chillies and saute till wilted.
• Add in the tomato and cook till pulped.
• Add in the powders and saute till nicely cooked and dark in shade - ensure not to boil!
• Add the coconut milk and bring to boil.
• Add in the quails and cook till well done and the masala is dried and well coasted.
• Sprinkle in the garam masala and cook for another two minutes.
• Switch off and serve warm garnished with curry leaves and coriander leaves with rice or rotis!