Kaadai Roast

Instructions

1. 1

   Marinate the Quail

   • In a mixing bowl, combine the cleaned and gashed quail pieces with 0.5 tsp turmeric powder, 0.5 tsp red chilli powder, 0.5 tsp salt, and 0.5 tbsp of the ginger garlic paste.
   • Mix thoroughly, ensuring each piece is evenly coated with the marinade.
   • Set aside to marinate for at least 20 minutes. For deeper flavor, you can marinate for up to 2 hours in the refrigerator.
2. 2

   Prepare the Masala Base

   • Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the fennel seeds and let them splutter for about 30 seconds until fragrant.
   • Add the curry leaves and slit green chillies. Sauté for another 30 seconds.
   • Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes until the onions turn soft and golden brown.
   • Add the remaining 1 tbsp of ginger garlic paste and cook for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook Tomatoes and Spices

   • Add the chopped tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until they become soft, mushy, and oil begins to separate from the masala.
   • Reduce the heat to low. Add the remaining 1 tsp red chilli powder, 2 tsp coriander powder, and 1 tsp garam masala.
   • Sauté the spice powders for 1-2 minutes, being careful not to burn them, until they release their aroma.
4. 4

   Cook the Quail

   • Add the marinated quail pieces to the pan. Increase the heat to medium-high and sauté for 4-5 minutes, turning the pieces to sear them lightly and coat them well with the masala.
   • Pour in 0.5 cup of water and add the remaining salt to taste. Stir everything together.
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the quail is tender and cooked through.
5. 5

   Roast and Garnish

   • Once the quail is cooked, remove the lid and increase the heat to medium.
   • Continue to cook, stirring gently every couple of minutes, until all the excess moisture evaporates. This roasting process should take about 7-10 minutes.
   • The masala will thicken and cling to the quail pieces, forming a dark, semi-dry coating.
   • Sprinkle the freshly ground black pepper powder and chopped coriander leaves over the top.
   • Give it a final mix, cook for one more minute, and then turn off the heat.
   • Serve the Kaadai Roast hot.