"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Tuesday, April 19, 2016

QUAIL EGG CURRY






Previous Recipe: CREAMY GREEN SUPER SMOOTHIE



Previous Recipe: CREAMY GREEN SUPER SMOOTHIE

Quail Eggs again???? YES!! Since the time I found the benefits of Quail Eggs I have been looking into how to make different dishes and at the same time I did buy 2 trays of this egg (so have to make sure I use it before it expires).


Previous Recipe: CREAMY GREEN SUPER SMOOTHIE

INGREDIENTS



Prep Time: 15 mins
Cook Time: 
20 mins
Total Time: 
35-40 mins
Serves: 
3-4 serves




  • Hard Boiled Eggs             - 4 (quail 10-15)
  • Onion (chopped)              - 2 medium
  • Ginger (minced)              - 1 inch
  • Garlic (minced)              - 3-4 cloves
  • Curry Leaves                 - 1 sprig
  • Whole Spice:
        • Cinnamon Stick        - 1/2 inch
        • Cardamom              - 2
        • Fennel Seeds          - 1/4 tsp
  • Tomato (chopped)             - 1 medium
  • Thick Coconut Milk           - 1 cup
  • Thin Coconut Milk            - 1/2 cup
  • Green Chilies                - 2-3 (split lengthwise)
  • Mustard Seeds                - 1/4 tsp
  • Turmeric Powder              - 1/4 tsp
  • Coriander Powder             - 2 tsp
  • Chilly Powder                - 1 tsp
  • Garam Masala Powder          - 1 tsp
  • Oil                          - 1 tbsp.
  • Salt to Tate
FOR THE TEMPERING
  • Coconut Oil                  - 1 1/2 tsp
  • Shallots (sliced)            - 2-3
  • Curry Leaves                 - a few
  • Dry Red Chilies              - 2
  • Mustard Seeds                - 1/4 tsp
METHOD OF PREPARATION STEP BY STEP

1.Hard boil the eggs in a sauce pan with sufficient water for about 8-10 minutes. Remove its shell. Set aside.
Previous Recipe: CREAMY GREEN SUPER SMOOTHIE

2.Heat oil in a thick bottomed pan, splutter mustard seeds, add whole spices and saute until fragrant. Add chopped onions, green chilies and curry leaves. Saute until the onions turned translucent. Add minced ginger and garlic and saute for few minutes.
Previous Recipe: CREAMY GREEN SUPER SMOOTHIE

3.Reduce the flame, add spice powders and saute until the raw smell is gone. 
Previous Recipe: CREAMY GREEN SUPER SMOOTHIE

4.Add boiled diced potatoes and saute for few minutes. Add chopped tomatoes and saute for a minute.
Previous Recipe: CREAMY GREEN SUPER SMOOTHIE

5.Add thin (second pressed) coconut milk and salt. Mix well. Cook covered for 5-6 minutes. Add hard boiled eggs and cook covered for few minutes over medium low heat until the gravy thickens.
Previous Recipe: CREAMY GREEN SUPER SMOOTHIE

6.Reduce the flame and add thick (frist pressed) coconut milk. Mix well and cook for 1 minute at low flame. Remove from heat. 
Previous Recipe: CREAMY GREEN SUPER SMOOTHIE

7.For tempering heat some oil in another pan, splutter mustard seeds. Saute sliced shallots, curry leaves and dry red chilies until the onions turned golden brown. Pour this tempering over the curry and mix well.
Previous Recipe: CREAMY GREEN SUPER SMOOTHIE

SERVE WITH IDIYAPPAM, PALAPPAM OR ANY OTHER INDIAN BREADS
ENJOY!!!

Hope you like it
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Previous Recipe: CREAMY GREEN SUPER SMOOTHIE
Recipe Type: Non-Vegetarian Curry
Cuisine: India, Kerala
Location: Amma's Kitchen
~LIVE LIFE WITH A LITTLE SPICE~


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