Japanese quail (Kaadai) Fry
Kaadai in Tamil language refers to a bird Quail. Quail meat dishes are part of our cusine for years. Kaada dishes are famous in country side.
Nowadays, near our hometown, we are getting a variety of Quail called Japanese Quail.
We will be making this dishes using Japanese quail.
Photo of 3 Japanese Quail (whole) cleaned
Japanese quail (Kaadai) Fry is great with rice during lunch or dinner.
Let us see tradional way of making Japanese quail (Kaadai) Fry here. We use the term "fry" more commonly to denote the tamil word "varuval".
Ingredients
- Cinnamon sticks - 2 medium size pieces
- Cloves - 4
- Cardamom - 1
- Fennel seeds - 1/4 tsp
- Coconut - cut 4 pieces
- Fennel seeds - 1/2 tsp
- Cumin seeds - 1/4 tsp
- Black pepper whole - 1/2 tsp
- Ginger - 1 small piece
- Green Chilli - 1
- Garlic - 7 cloves
to fry
- Japanese quail (Kaadai) - 3 birds
- Ginger-garlic paste - 1/2 tsp
- Onion - 3
- Tomato - 1
- Coriander leaves - 2 strings
- Curry leaves - 10 strings
- Garlic - 7 cloves
- Sambar powder - 1/2 tsp
- Chilli powder - 1 tsp
- Turmeric powder - 1/2 tstp
- Oil - 2 tstp
Preparation
1
Clean the Japanese quail (Kaadai) pieces in water and cut them.
Photo of 3 Japanese Quail (cut into pieces)
2
Cut the onion and tomato. Peel garlic and ginger. Clean curry leaves and set aside as shown in the image below.
Photo representing amount of onion, tomato, garlic, ginger and curry leaves for making Kaadai fry / Japanese quail fry
3
Grind all the ingredients in "To Grind" category to a very find paste and set aside.
Close up photo of ingredients to grind
Grind them in a mixer to a thick paste
Thick paste - we call this "Masala" - Other definition of Masala
4
Heat oil in a large pan and temper with the ingredients given in the "to temper" section of Ingredients.
Add onion and fry till golden brown.
Add the ground masala from Step 3 and crushed garlic. Fry till raw smell wears off.
Add sambar powder, red chilli powder, turmeric powder and salt. Fry for 2 min.
5
Add tomato, curry leaves and coriander leaves.
Fry till tomato gets all soft and mushy.
6
Add more curry leaves.
7
Add cleaned and cut Kaadai, mix them and continue frying.
8
Close the lid and let it cook for 15 minutes in medium flame.
Remove the lid and fry till desired consistency.
Remove the lid and fry till desired consistency.
9
Serve Kaadai fry (masala)
