top of page
Writer's pictureDeliciouss Orange

How to Make the Ultimate Spicy Quail Fry

Are you a fan of bold and fiery flavors that pack a punch in every bite? If so, get ready to embark on a culinary adventure with the ultimate spicy quail fry recipe! This dish is not only delicious but also a perfect choice for those who enjoy experimenting with new and exotic dishes. In this post, we will guide you through the step-by-step process of creating this tantalizing dish that will leave your taste buds craving for more.


Ingredients:

Quail - 6 piece ( full size)

Ginger - 29 g

Garlic - 45 g

Onion medium size - 1

chicken 65 masala - 25g

home made masala - 3 tsp

salt - 1/4 tsp

turmeric - 1/4 tsp

lemon - half

corn flour - 2 tsp

oil - 500 ml

Curd - 2 tbsp

Procedure:

Ginger - 29 g | Garlic - 45 g

Onion - 1 medium size blend with little water

wash full size Quail in water

Inside there was blood stains remove it completely

clean the stains with water

I am revealing the cleaning process specifically for the beginners who do not know to clean

washing again with water add turmeric - 1/4 tsp

Since turmeric is antibacterial it removes all impurities

also washing in turmeric water removes raw smell

atlast one more time in clean water we washed 3 times totally to make quails squeaky clean

this is 6 pieces of quail (full size)

65 masala - 25 g using this brand

Home made masala - 3 tsp

add blended ginger garlic paste

add 1/4 tsp salt

pour curd - 2 tbsp

Drop the quail one by one since the plate contains drained water

Mix well completely apply the masala all quail cuts

these are liver these can also be added for frying

now let it marinate for 2 and half hours

After 2.5 hours open and squeeze half lemon

Add corn flour 2 tbsp

corn flour to be added while frying so that it makes crispy

leave for 25 minutes

heat 500 ml oil in medium sized pan - medium flame

Drop masala quail one gently

be aware since corn flour added it splits be carefull while frying ensure your safety too

frying in medium pan consumes less oil and flip over

fry 7 to 8 minutes in medium flame to get reddish brown

while taking into plate change low flame

while you put quail to fry keep flame low after change flame medium

Flip over occasionally

while taking quail keep flame low

we almost done the process repeat the same for rest of the quails

the left over fried oil can be used for chicken or fish fries in the next week | usually use before 10 days

Quail 65 is ready to serve garnished wit mint and coriander leaves

I also shared quail gravy check out my channel

Seems elegant it a great fine dinning at home


________________________________________________


FEATURED PRODUCTS ▼


Unfortunately some products not available in online hence check out in local store


Cooking Oil - Saffola Tasty Refined Oil|Blend of Corn Oil & Rice Bran Oil|Pro Fitness Conscious Edible Oil 1 Litre Pouch


Turmeric powder - Sakthi Brand Turmeric powder


Salt - Tata Salt Lite, Low Sodium


Curd - Hatsun Curd Pouch 500 gm


Corn Flour - SMT Super Fine Corn Flour


65 masala - Butterfly Chicken 65 Masala 25 g packet

______________________________________________


📷FIND ME ON INSTAGRAM HERE ✨


DELICIOUSSORANGE |


✨FIND ME ON KHAL PLATFORM:


I Regularly upload Khal Quickie here


DELICIOUSSORANGE |

Whether you're hosting a dinner party or simply looking to spice up your weeknight meals, this recipe is bound to be a crowd-pleaser. So, roll up your sleeves, gather your ingredients, and get ready to embark on a culinary journey that will awaken your taste buds and ignite your love for bold and flavorful dishes.


Remember, the key to the perfect spicy quail fry lies in the balance of spices, the freshness of the ingredients, and the love you pour into every step of the cooking process. So, don't be afraid to experiment, make it your own, and enjoy the delightful explosion of flavors that this dish has to offer!


Happy cooking and bon appétit!


SEO Keywords: Spicy Quail Fry, Ultimate Quail Recipe, Flavorful Quail Dish, Spicy Indian Cuisine

Comments


bottom of page