Kaada Mutta Fry | Quail Egg Fry
Slow-roasted in coconut oil with a generous hand of spices, this egg fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 8 nos Quil eggs
- 3/4 tsp Kashmiri chilli powder
- 1/4 tsp Turmeric powder
- 3 nos Green chilly
- 2 nos Shallots — chopped
- Curry leaves, a few
- 2 tbsp Oil
Preparation
Step 1
Set a pan on the stove of water add quail eggs and let it bubble for 15 minutes. When done, set aside for 5 minutes and deshell each egg. When you deshell the eggs, the shell interior is light blue in color which is normal. Keep the eggs aside.
Step 2
Warm the oil in a pan, add chopped onion, green chilli and curry leaves. cook well.
Step 3
When onion looks sauteed, add turmeric powder, red chilli powder and salt to taste. cook well.
Step 4
Stir in boiled eggs. Toss the eggs in masala quickly and sprinkle some water. When the masala oozes out oil in the sides of the pan, put off the flame.
Step 5
Serve it with any main dish of your choice!
Tip
Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.
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