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tomato clove garlic ginger shallot salt Garam Masala cayenne pepper ground turmeric quail olive cardamom pods
Viewed: 31 - Published at: 7 years agoIngredients
- 1 medium tomato, chopped
- 1 large clove garlic, chopped
- One 1/2-inch piece fresh ginger, peeled and chopped
- 1 medium shallot, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon garam masala, homemade (page 285) or store-bought
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 2 quail, split lengthways
- 2 tablespoons olive or canola oil
- 4 cardamom pods
Method
- Put the tomato, garlic, ginger, shallots, salt, garam masala, cayenne, and turmeric in a blender and blend until smooth.
- Pour into a bowl.
- Add the quail.
- Mix well and leave to marinate, covered, 24 hours in the refrigerator.
- Pour the oil into a frying pan and set over medium-high heat.
- When hot, put in the cardamom pods.
- Ten seconds later, empty the contents of the bowl into the frying pan and bring to a boil.
- Cover, turn heat to medium, and cook about 10 minutes or until most of the liquid has evaporated.
- Remove cover.
- Now stir and brown the spice paste and quail, sprinkling the pan with water every time the spices seem to be catching.
- Keep doing this for about 5 minutes.
- By this time the quail should be lightly browned and cooked through and the spices, also browned, should form a thick paste around it.
