Quail Pollichatu

Ingredientsfor 4 servings

• 9 nos Baby quails — cleaned
• For Green masala
• 5-6 nos Button onions peeled and — finely sliced
• 1 inch Ginger — finely chopped
• 6 Cloves Garlic
• 1/2 tsp Pepper or as per your choice
• 3 nos Cloves
• 2 nos Cardamom
• 2 Sticks Cinnamon
• 1 nos Star anise
• 1 sprig Curry leaves
• 1 nos Onion finely chopped, medium size
• Banana leaves for wrapping
• Salt, to taste
• 1 cup Hot water

Preparation

1. Step 1

   In a clean bowl, take the quails and add the salt, pepper, ginger, garlic and rub it into the quail.

2. Step 2

   Add turmeric,chilly,cumin,anise seed and coriander powder and rub it along with the green masala into the quails.

3. Step 3

   Push a little of the stuffing into the belly of the bird. Leave it chill for 1 hour.

4. Step 4

   Heat the oil in a heavy skillet and add both the onions and sautT for 1 minute.

5. Step 5

   Add curry leaves and fry for 2 seconds.

6. Step 6

   Add the quails, wait two minutes for the quail to sear, flip the pieces with a spatula and let the other side sear for two more minutes. :-Keep moving the birds so that they are evenly browned. Lower the heat and close with a lid to cook.

7. Step 7

   Allow it to cook on steam. Add 1/2 to 1 hot cup water if the masala turns dry.

8. Step 8

   Season with salt and also check to see if the breast of the bird is cooked.

9. Step 9

   Oil another thick pan, take 2 banana leaves and cut to fit the base of the pan.

10. Step 10

    Smear oil on the leaves and place the quails and masala on one leaf.

11. Step 11

    Place the other leaf on top of this. :-You may use a smaller lid on top of the leaf to weigh it down on the bird.

12. Step 12

    Place the pan on medium heat and fry the quails.

13. Step 13

    The leaves turn brown gradually and the quails roasted with the masala. Turn over and cook the other side.

14. Step 14

    When done slide off from the pan and serve on banana leaves.