Hot & Spicy Quail Recipe By Chef Fauzia

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daani from Karachi
Ingredients
  1. 4 Dressed Quail
  2. 4 tbsp. of Sesame Oil
  3. For MariNade:
  4. 4 Spring Onions (chopped)
  5. 4 cloves of Garlic (Lasan) (crushed) or 1 tbsp. of Garlic Paste (Pisa Lasan)
  6. (1/2") piece of Lemon Grass Root (chopped)
  7. 1 tsp. of Red Chilli Powder or Paprika
  8. 1 tbsp. of Palm Sugar
  9. 1 tsp. of Salt
  10. 1 tbsp. of Fish Sauce (Nouc Mam)
  11. Lime Juice (to taste)
  12. 2 tbsp. of Water
  13. 2 tbsp. of Vegetable Oil
Method
  • 1) Split quail down the bony side and flatten to get a broad breast. Score breast with deep cuts.
  • 2) Make the marinade by heating vegetable oil in a skillet and frying garlic, onions, and lemon grass for a few minutes. Add chili powder, fish sauce, sugar, salt, and water and simmer for 3 minutes. Remove and cool.
  • 3) Marinate quail and chill for two hours.
  • 4) Heat broiler or barbecue and broil for 15 minutes on each side, basting frequently with sesame oil and marinade, until bird is crisp, aromatic and sizzling. Serve with a good squeeze of lime juice over quail.
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