Kaadai Curry

Method

1. 1

   Prepare quail: Clean 4-6 kaadai (quail). Wash thoroughly under cold running water. Make 3-4 deep cuts on each bird so the marinade penetrates.

2. 2

   Marinate: Mix 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala, 1 tbsp yogurt, juice of half a lemon and salt. Rub into the quail including inside the cuts. Marinate overnight for best flavour.

3. 3

   Make Chettinad-style masala: Dry roast 1 tsp peppercorns, 1 tsp fennel seeds, 4 dried red chillies and 1 tsp coriander seeds. Grind coarsely.

4. 4

   Fry shallots: Heat 3 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 12-15 minutes until very dark golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8-10 minutes until oil separates.

6. 6

   Add masala powders: Add the coarsely ground spice blend and 1.5 tsp red chilli powder. Fry 3 minutes.

7. 7

   Add marinated quail: Add the quail and toss to coat in the dark masala. Cook on high heat 8-10 minutes searing all sides.

8. 8

   Add water and cook: Add 1 cup warm water. Cover and cook on medium heat 25-30 minutes until quail is very tender.

9. 9

   Reduce gravy: Uncover and cook 8-10 minutes until gravy thickens to a dark coating.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. Kaadai curry is a delicacy in Tamil Nadu. Serve with steamed rice or parotta.