This Quail Masala Curry is a feast for both the eyes and the palate. With tender quails bathed in a thick, aromatic, and flavourful gravy, every bite is a burst of indulgence.
Written Recipe: burmawalakitchen.com/recipe/quail-masala-curry/
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Ingredients
For the Quail Marinade:
• 8 small quails (whole)
• 1 tbsp salt
• 1 tsp crushed black pepper
• 1 tbsp garam masala
• 1 tbsp poppy seeds
• 2 tbsp dhania jeera powder
• 2 tbsp Kashmiri red chili powder
• 1 tsp regular chili powder
• 1 tsp turmeric powder
• 2 tbsp desiccated coconut
• 2 tbsp garlic paste
• 2 tbsp ginger paste
For the Curry:
• ½ cup cooking oil
• 1 tbsp ghee
• 2 large onions, finely chopped (or 3 medium onions)
• 1 star anise
• 2 black cardamoms
• 5 green cardamoms
• 1 small cinnamon stick
• 1 tsp black peppercorns
• 1 tsp shah jeera
• 1 tsp fennel seeds
• 400 g canned tomatoes (or fresh, finely blended)
• 2 cups water (adjust for desired gravy thickness)
• 3 tbsp kewra water
• 3 large green chilies
• Fresh coriander, chopped (for garnish)
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Instructions
1. Prepare the Quails:
o In a large bowl, combine quails with salt, black pepper, garam masala, poppy seeds, dhania jeera powder, Kashmiri chili powder, regular chili powder, turmeric, desiccated coconut, garlic paste, and ginger paste. Massage the spices thoroughly into the quails. Set aside.
2. Caramelize the Onions:
o Heat oil and ghee in a heavy-bottomed pot over medium heat. Once shimmering, add the finely chopped onions. Fry for about 12 minutes, stirring occasionally, until golden brown.
3. Add Whole Spices:
o When the onions are 80% caramelized, add star anise, black cardamoms, green cardamoms, cinnamon stick, black peppercorns, shah jeera, and fennel seeds. Fry for 2–3 minutes to release their aromas.
4. Prepare the Masala Base:
o Stir in the canned tomatoes and cook for 5 minutes, ensuring the rawness of the tomatoes is cooked out. Add a splash of water if needed to keep the mixture smooth. Cook until the oil rises to the top.
5. Cook the Quails:
o Gently place the marinated quails into the pot, one at a time, ensuring they remain intact. Stir carefully to coat them in the masala. Sear for a few minutes until lightly coloured.
6. Simmer the Curry:
o Add 2 cups of water (adjust based on preferred gravy thickness) and bring to a gentle boil. Cover the pot and let it simmer on medium heat for 20 minutes, stirring occasionally to prevent sticking.
7. Finish with Aromatics:
o After 20 minutes, uncover the pot. Stir in kewra water and add green chilies for a touch of heat. Garnish generously with fresh coriander.
8. Serve and Enjoy:
o The quails should be tender, and the gravy thick, aromatic, and vibrant. Serve hot with steamed rice, naan, or paratha.
Burmawala Kitchen