Quail With Indian Spices

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 quail
• 1 teaspoon chopped garlic
• 1 teaspoon salt
• 1 teaspoon finely grated ginger
• 1 tablespoon oil
• 3 tablespoons natural yoghurt
• 3 teaspoons ground coriander
• 2 teaspoons rice flour (*)
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder

Recipe

• 1 using scissors or poultry shears, split the quail down the backbone and open out flat-i like to remove the backbone, and pull the tiny breast bones out (it's easy).
• 2 rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.
• 3 crush the garlic with the salt until very smooth, then mix in the remaining ingredients.
• 4 rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.
• 5 remove from the marinade, reserving it.
• 6 preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.
• 7 it the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.
• 8 cook until the quail are brown and crisp and done to your liking. i cooked our to medium and it took about 10 minutes.
• 9 *toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice crunchy coating.