Red quail curry recipe

Name: Red quail curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red chillies; 1 large red pepper; 3 large cloves of garlic; 2 medium white onions; 75 g (2.6oz) butter; 1 tsp ground cinnamon; 0.5 tsp ground cloves; 1 tsp ground coriander; 0.5 tsp tamarind paste; 300 ml (10.6fl oz) very hot water; 400 g (14.1oz) tinned chopped tomatoes; 1 tbsp tomato puree; 3 cardamom pods, remove seeds and roughly crush seeds; 6 quails; 5 tbsp whole milk yogurt; 1 pinch of sea salt

Servings: persons

3 red chillies
1 large red pepper
3 large cloves of garlic
2 medium white onions
75 g (2.6oz) butter
1 tsp ground cinnamon
0.5 tsp ground cloves
1 tsp ground coriander
0.5 tsp tamarind paste
300 ml (10.6fl oz) very hot water
400 g (14.1oz) tinned chopped tomatoes
1 tbsp tomato puree
3 cardamom pods, remove seeds and roughly crush seeds
6 quails
5 tbsp whole milk yogurt
1 pinch of sea salt

1
Cut open the chillies under running water and discard the seeds and stems.
2
Cut open the red pepper, discard the seeds and stem and chop roughly.
3
Peel the garlic and onions and chop roughly.
4
Put these prepared ingredients into a food processor and whiz to a smooth puree.
5
Heat the oven to 160C/gas mark 3.
6
Melt the butter in a large flameproof casserole over a low heat.
7
Add the ground spices and stir around for a minute, then add the vegetable puree, cover the dish and leave over a very low heat for about 8 minutes.
8
Meanwhile, put the tamarind paste into a measuring jug, add the hot water and stir to dissolve the paste.
9
Stir the tamarind water, chopped tomatoes, tomato puree and crushed cardamom seeds into the puree in the casserole and season with a little sea salt.
10
Put the quails into the dish, cover and increase the heat to medium.
11
When the sauce is just bubbling, transfer the dish to the centre of the oven.
12
Cook for 1 1/4 -1 1/2 hours until the quails are tender enough to come away easily from the bone.
13
Before serving, spoon the yogurt on top of the curry, but do not stir it in.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 red chillies, 1 large red pepper, 3 large cloves of garlic, 2 medium white onions, and more.

Yes, Red quail curry recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!