Kaadai Roast
Tender quail meat slow-roasted in a fiery blend of South Indian spices. This aromatic and spicy dish is a delicacy, perfect with rice or parotta for a special meal.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Quail
- b.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.
- c.Mix thoroughly, ensuring each piece is evenly coated with the marinade.
- d.Set aside to marinate for at least 20 minutes. For deeper flavor, you can marinate for up to 2 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the fennel seeds and let them splutter for about 30 seconds until fragrant.
- d.Add the curry leaves and slit green chillies. Sauté for another 30 seconds.
- e.Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes until the onions turn soft and golden brown.
- f.Add the remaining 1 tbsp of ginger garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook Tomatoes and Spices
- b.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.
- c.Reduce the heat to low. Add the remaining 1 tsp red chilli powder, 2 tsp coriander powder, and 1 tsp garam masala.
- d.Sauté the spice powders for 1-2 minutes, being careful not to burn them, until they release their aroma.
- 4
Step 4
- a.Cook the Quail
- b.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.
- c.Pour in 0.5 cup of water and add the remaining salt to taste. Stir everything together.
- d.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
Step 5
- a.Roast and Garnish
- b.Once the quail is cooked, remove the lid and increase the heat to medium.
- c.Continue to cook, stirring gently every couple of minutes, until all the excess moisture evaporates. This roasting process should take about 7-10 minutes.
- d.The masala will thicken and cling to the quail pieces, forming a dark, semi-dry coating.
- e.Sprinkle the freshly ground black pepper powder and chopped coriander leaves over the top.
- f.Give it a final mix, cook for one more minute, and then turn off the heat.
- g.Serve the Kaadai Roast hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use gingelly (Indian sesame) oil. However, any neutral vegetable oil can be used as a substitute.
- 2Do not overcook the quail. The meat is delicate and can become tough if cooked for too long.
- 3Marinating the quail overnight in the refrigerator will result in a more tender and flavorful dish.
- 4Using freshly ground black pepper for the final garnish adds a pungent aroma and sharp flavor that elevates the dish.
- 5Ensure you roast the quail on medium heat at the end until the masala is thick and dry. This step is crucial for achieving the 'roast' texture.
Adapt it for your goals.
Chettinad Style
For a Chettinad twist, create a paste by grinding 2 tbsp of grated coconut, 1 tsp poppy seeds, and 1 star anise with a little water. Add this paste along with the spice powders in step 3.
Pepper Fry VersionPepper Fry Version
To make a Kaadai Milagu Varuval (Pepper Fry), increase the black pepper powder to 2 tsp and reduce the red chilli powder to 0.5 tsp. This will give the dish a dominant peppery flavor.
Creamier RoastCreamier Roast
For a slightly richer and less intense version, add 2-3 tablespoons of thick coconut milk at the very end of the roasting process (step 5) and cook for just a minute before garnishing.
Why this is on our healthy list.
Rich in Lean Protein
Quail is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Boosts Immunity
The blend of spices, particularly turmeric (with its active compound curcumin) and black pepper, possesses antioxidant and anti-inflammatory properties that can help strengthen the immune system.
Source of Essential Minerals
Quail meat is a good source of vital minerals like iron, which is crucial for forming red blood cells and preventing anemia, and phosphorus, which plays a key role in bone and teeth health.
Frequently asked questions
A single serving of Kaadai Roast, which is typically one quail piece with its share of masala, contains approximately 380-420 calories. This can vary based on the size of the quail and the amount of oil used.