Quail Recipe- Kerala Style Quail Fry with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Quail Recipe: Kerala Style Quail Fry with Coconut & Spices

Introduction

Oh, quails! They always feel a little special, don’t they? I remember the first time I tried making this Kerala-style quail fry – it was for a small family gathering, and everyone was so impressed. It’s not something you see on every Indian dinner table, which makes it even more exciting. This recipe is bursting with the flavors of Kerala – fragrant coconut, warming spices, and a little bit of heat. It’s a bit of a project, but trust me, the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This quail fry isn’t just delicious; it’s a little adventure in flavor. Here’s why you’ll adore it:

• Unique & Flavorful: It’s a departure from the usual chicken or lamb curries, offering a delightful change of pace.
• Kerala Inspired: Authentic Kerala flavors shine through with coconut oil, thin coconut milk, and a special blend of spices.
• Impressive Yet Achievable: It looks and tastes fancy, but it’s totally doable for a home cook.
• Perfect with Rice or Roti: A fantastic centerpiece for any Indian meal.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 600 gm quails
• 1 tsp turmeric powder
• 1 tbsp vinegar
• 3 tbsp coconut oil
• 2 tsp pounded ginger
• 3 tsp pounded garlic
• 3 green chillies, minced
• 1 onion, sliced
• 0.5 cup shallots, sliced
• 1 large tomato, chopped
• 3 tsp coriander powder
• 1 tsp red chilli powder
• 0.5 tsp Kashmiri red chilli powder
• 0.5 tsp turmeric powder
• 0.5 tsp fennel powder
• 1 cup thin coconut milk
• Salt to taste
• 0.5 tsp garam masala powder
• Curry leaves and coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe sing:

• Coconut Oil: Don’t even think about substituting this! Coconut oil is the heart and soul of Kerala cuisine. It adds a beautiful aroma and flavor that you just can’t replicate.
• Thin Coconut Milk: This isn’t the thick, creamy coconut milk you use for desserts. Thin coconut milk (you can find it canned, or make your own by adding water to thick coconut milk) provides a lovely sauce base without being overpowering.
• Fennel Powder: This is a bit of a secret weapon. Fennel adds a subtle sweetness and anise-like aroma that complements the other spices beautifully. It’s a classic Kerala touch.
• Kashmiri Red Chilli Powder: This isn’t about heat; it’s about color. Kashmiri chilli powder gives the dish a gorgeous, vibrant red hue without making it overly spicy.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate those quails. In a bowl, combine the quails with 1 tsp turmeric powder and 1 tbsp vinegar. Give it a good mix and let it sit for about 30 minutes. This tenderizes the meat and adds a lovely flavor base.
2. Now, heat 3 tbsp of coconut oil in a large pan or wok over medium heat. Fry the marinated quails for about 2 minutes per side, until they’re lightly browned. Don’t overcrowd the pan – work in batches if needed. Once fried, set the quails aside.
3. In the same oil, add 2 tsp of pounded ginger and 3 tsp of pounded garlic. Sauté for a minute or two until fragrant. You’ll know it’s ready when your kitchen smells amazing!
4. Add 1 sliced onion and 0.5 cup of sliced shallots, along with 3 minced green chillies. Cook until the onions and shallots are softened and translucent – about 5-7 minutes.
5. Toss in 1 chopped large tomato and cook until it breaks down and becomes mushy. This will take another 5-7 minutes.
6. Time for the spices! Add 3 tsp coriander powder, 1 tsp red chilli powder, 0.5 tsp Kashmiri red chilli powder, 0.5 tsp turmeric powder, and 0.5 tsp fennel powder. Sauté for a couple of minutes, stirring constantly, until the spices darken slightly and release their aroma. Be careful not to burn them!
7. Pour in 1 cup of thin coconut milk and bring the mixture to a boil.
8. Gently add the fried quails back into the pan. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the quails are tender and the masala has thickened.
9. Finally, sprinkle in 0.5 tsp of garam masala powder and cook for another 2 minutes.
10. Garnish generously with fresh curry leaves and coriander leaves. Serve hot with rice or roti!

Expert Tips

• Don’t skip the marination: It really does make a difference in the tenderness of the quails.
• Pounding the ginger and garlic: This releases more flavor than using pre-made paste.
• Low and slow simmering: This ensures the quails are cooked through and the flavors meld beautifully.

Variations

• My Family’s Touch: My grandmother always added a pinch of black pepper to the masala – it gives it a lovely little kick.
• For the Spice Lovers: Add an extra green chilli or a dash of cayenne pepper for a hotter quail fry.
• A Friend’s Request: A friend once asked me to add a handful of chopped potatoes to the gravy – it turned out surprisingly well!

Vegan Adaptation

Want to enjoy the flavors of this dish without the quails? No problem!

• Substitute the quails with 600gm of cauliflower florets or firm tofu cubes.
• Fry the cauliflower/tofu until golden brown before adding it to the masala.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ tsp and omit the green chillies.
• Medium: Use the recipe as written.
• Hot: Add 1 tsp of red chilli powder and 4-5 green chillies.

Festival Adaptations

This quail fry is a wonderful addition to festive meals, especially during Onam or Vishnu-related celebrations in Kerala. The rich flavors and aromatic spices are perfect for special occasions.

Serving Suggestions

• Serve with steamed rice for a classic Kerala experience.
• Enjoy with flaky parottas or roti to soak up the delicious gravy.
• A side of simple cucumber raita can provide a cooling contrast to the spice.

Storage Instructions

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to clean quails?

Rinse the quails thoroughly under cold water. You can remove any pin feathers with tweezers. Some people prefer to soak them in salted water for 30 minutes to help remove any gamey flavor.

Can I use a different oil instead of coconut oil?

While you can use another oil, it won’t be the same. Coconut oil is crucial for the authentic Kerala flavor. If you absolutely must substitute, use a neutral-flavored oil like vegetable or canola oil, but be prepared for a slightly different taste.

What does fennel powder add to this dish?

Fennel powder adds a subtle sweetness and a unique anise-like aroma that complements the other spices beautifully. It’s a key ingredient in many Kerala recipes.

How can I adjust the heat level of this quail fry?

Adjust the amount of red chilli powder and green chillies to your liking. Removing the seeds from the green chillies will also reduce the heat.

Can this be made ahead of time?

You can prepare the masala (up to step 8) a day ahead and store it in the refrigerator. Add the quails and finish the recipe just before serving.