Indian · Dinner
Fried Marinated Whole Quail
Whole quail split and flattened, marinated in yogurt, ginger, garlic, garam masala and chili, then dredged in seasoned rice flour and deep fried until the skin turns dark and crackling. Served with lime and mint, this is bar-food heat and crunch built around a small, richly spiced bird.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
549Calories
38gProtein
34.6gFat
18.1gCarbs
2.3gSugar
1gFiber
1065mgSodium
193mgChol
7.2gSat Fat
414mgPotassium
99mgCalcium
3.4mgIron
1mcgVitamin B12
5.9mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Spatchcock the quail on a cutting board, cutting along the backbone and pressing it flat.
2
Marinate
Whisk yogurt, ginger-garlic paste, garam masala, cayenne, turmeric, lemon juice and salt together, coat the quail thoroughly, cover and chill 2 hours.
3
Dredge
Mix rice flour, cornstarch and black pepper on a plate, then press the marinated quail into the mixture until evenly coated.
4
Fry
Heat vegetable oil in a small deep pot to 350°F over medium-high heat, then lower the quail in gently and fry 10 to 12 minutes, turning once, until the skin is deep golden-brown and crackling.
5
Plate
Lift quail onto a paper towel-lined plate, rest 2 minutes, then set on a serving plate with lime wedge and scatter mint over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 whole quail, spatchcocked (210g, bone-in)
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp cayenne
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp lemon-juice
- 1 tsp1 tsp salt
- 1/2 cup60g rice-flour
- 2 tbsp2 tbsp cornstarch
- 1/2 tsp1/2 tsp black-pepper
- 2 cup440g vegetable-oil, for frying
- 22 lime wedge, to serve
- 2 tsp2 tsp mint, to serve
