Crispy, spicy, and incredibly flavorful fried quail, a popular South Indian appetizer. This recipe gives you perfectly juicy quail pieces coated in a signature '65' masala, deep-fried to golden perfection. Note: Total time does not include marination.
Prep20 min
Cook20 min
Soak60 min
Servings4
Serving size: 4 pieces
470cal
28gprotein
21gcarbs
Ingredients
4 whole Quail (Cleaned and cut into 4 pieces each)
0.5 cup Curd (Thick or hung curd preferred)
2 tbsp Ginger Garlic Paste
1.5 tsp Red Chilli Powder (Use Kashmiri for color, adjust to taste)
Crispy, protein-packed Kaadai 65! Perfectly spiced and super tasty, it's a soulful treat for any time.
This south_indian dish is perfect for snack. With 469.85 calories and 28.01g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
1 large Egg (Lightly beaten)
2 tbsp Lemon Juice (Freshly squeezed)
1.25 tsp Salt (Or to taste)
2 cup Oil (For deep frying)
1 sprig Curry Leaves (For garnish)
3 whole Green Chillies (Slit lengthwise, for garnish)
1 whole Lemon (Cut into wedges for serving)
1 medium Onion (Sliced into rings for serving)
Instructions
1
Prepare Marinade and Marinate Quail (10 mins prep + 2-4 hours marination)
In a large mixing bowl, combine the curd, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt.
Whisk in the rice flour, cornflour, beaten egg, and lemon juice to form a thick, smooth paste without lumps.
Ensure the cleaned quail pieces are patted completely dry with paper towels. Add them to the marinade.
Using your hands, coat each piece of quail thoroughly with the marinade. Ensure it gets into all the crevices.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours for the flavors to penetrate deeply.
2
Deep Fry the Quail (15-20 mins)
Heat oil in a deep kadai or heavy-bottomed pan over medium-high heat. The oil should reach 175°C (350°F). If you don't have a thermometer, drop a tiny bit of marinade into the oil; it should sizzle and rise to the surface immediately.
Carefully place the marinated quail pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry each batch for 6-8 minutes, turning the pieces occasionally, until they are a deep golden-brown, crispy, and cooked through.
Using a slotted spoon, remove the fried quail from the oil and transfer to a wire rack to drain excess oil. This keeps them crispier than using paper towels.
3
Fry the Garnish (2 mins)
In the same hot oil, carefully add the sprig of curry leaves and the slit green chilies. Stand back as they will splutter.
Fry for about 30-45 seconds until the curry leaves are crisp and the chilies are lightly blistered.
Quickly remove them with the slotted spoon and place them on the wire rack with the quail.
4
Garnish and Serve (1 min)
Arrange the hot, crispy Kaadai 65 on a serving platter.
Garnish generously with the fried curry leaves and green chilies.
Serve immediately with fresh lemon wedges and sliced onion rings on the side.
