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Quails With Coconut

Yield: 1 servings

Ingredients and directions for this recipe

2 Quails
1 ts Salt
2 ts Chopped garlic
1 ts Coriander
1 ts Coriander powder
1 ts Cardamom pods
1 ts Fresh ginger
2 oz Melted butter
2 tb Vegetable oil
2 tb Spring onions
3 tb Desiccated coconut
1 ts Black pepper
1 ts Cumin
Green salad

In a mortar and pestle crush the salt, half the garlic, coriander powder
and cardamom pods together, then add the ginger and melted butter and crush
to form a paste.

Take the spatchcocked quails and smear over the paste, marinade for half an
hour.

To make the garnish take a large pan and add the vegetable oil, remaining
garlic, spring onion, black peppers, cumin, coriander and desiccated
coconut.

Stir over a medium heat until the coconut is toasted brown. Dribble olive
oil over a hot griddle pan. Place the quails, marinade side down, on the
griddle. Cook on each side for 3-4 minutes to have the quails rare or 4-5
minutes to have them well done.

Place the quails on a green salad and dribble with olive oil, sprinkle over
the coconut mixture and serve.

See also:
Previous recipe Quails With Chilli, Oregano And Pancetta
Next recipe Quails With Green Grapes

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