Quail kuzhambu recipe

INGREDIENTS:

1. Quail (kaadai) - 4
2. Finely chopped Onion - 2
3. Chopped Tomato - 2
4. Garam masala powder - 1 1/2 teaspoon (tsp.)
5. Coriander leaf - from 3 stem
6. Mint leaf - from 5 stem
7. Curry leaf - from 2 stem
8. Yogurt - 1/4 cup
9. Turmeric powder - 1/2 teaspoon (tsp.)
10. Coconut - 1/2
11. Poppy seed - 2 tablespoon (tbsp.)
12. Chili powder - 3 tablespoon (tbsp.)
13. Black pepper powder - 1 tablespoon (tbsp.)
14. Ginger paste - 1 tablespoon (tbsp.)
15. Garlic paste - 1 tablespoon (tbsp.)
16. Oil - 4 tablespoon (tbsp.)
17. Salt - as needed

PREPARATION:

1. Clean the Quail. Add yogurt, turmeric powder, 1 teaspoon (tsp) salt to quail. Mix them well and marinate for 2 hours. After marination remove the Quail and wash them with water and keep it aside.
2. Shred the Coconut then grind coconut, poppy seeds together into a fine thick paste by adding little water as possible.
3. Heat oil in a pan. add garam masala powder. In few seconds add onion and sauté until onion become translucent.
4. Now add the tomato, mint leaves, coriander leaves, curry leaves and sauté until oil separates.
5. Now add the quail and sauté for 2 minutes so that the masala is coated well and Quail turns color.
6. Now add the ginger, garlic paste and sauté until the raw smell is gone.
7. Now add the chili powder, black pepper powder and sauté until oil starts to separate.
8. Now add the coconut paste and sauté until the coconut  become thick.
9. Now add 2 cups of water, salt as needed then place a lid and cook this for 15 minutes stirring time to time to avoid burning.
10. After boiling for 15 minutes garnish with coriander leaves and serve.

NOTES:

1. Goes well with chapati and rice.