Ingredients
6 quails, about 10 oz (300 g) each, skinned Scant 1 oz (25 g) ginger paste Scant 1 oz (25 g) garlic paste 2 1/2 tsp red chilli powder 1 tsp ground turmeric 2 1/2 tsp salt 7 fl oz (200 ml) vegetable oil or ghee 1 in (2.5 cm) cinnamon stick 1 blade mace 2 black cardamom pods 1 tbsp black peppercorns 5 cloves 5 green cardamom pods 9 oz (250 g) onions, blended to a fine paste 2 tbsp ground coriander 1 lb (450 g) plain yogurt 1 1/2 tbsp chickpea flour 1 tsp ground garam masala 1 oz (50 g) coriander leaves, finely choppedDescription
Quails In Spicy Curry. In The 1750s, When Bawarchis (cooks) Supplied Prepared Dishes To Their Wealthy Patrons, The Food Was Delivered In Covered And Sealed Trays, To Prevent Any Tampering. A Dish Such As This Would Have Been Cooked For Special Occasions
IVillage
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