Quail fry with crispy shallots


Nothing equals the taste of fried quail with a generous helping of fried shallots. Quail meat is high on nutrients and an apt choice for a special meal. 


4 quail birds
300 gm shallots
1 big tomato
2-3 green chillies
½ cup copra chopped
2+2 teaspoon Kashmiri chilly powder
1+1 teaspoon coriander powder
1+1 teaspoon pepper powder
½ teaspoon turmeric powder
1+1 spoon ginger garlic paste
1 teaspoon crushed chilly
½ cup thick coconut milk
5-8 cashew nuts
1 spoon lime extract
Oil, salt, curry leaves


Clean the birds and marinate them with half of the masala mixes, ginger garlic paste, lemon extract and salt
Set aside for 30 minutes then deep fry
In the same oil, fry finely slit shallots along with salt and a bit of chilly powder and drain them out
Also fry nuts, chopped copra, curry leaves and crushed chilly and drain them out
Heat oil in a thick bottomed vessel and sauté ginger-garlic paste and tomato and add all the remaining ingredients, fried quail, fried shallots, nuts and copra
Add coconut milk and take the pan off the flame
The curry is ideal to go with palappam

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