Name: Quail Pollichatu
Prep time: 40 min
Total time: 40 min
Ingredients: 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 no Star anise; 1 sprig Curry leaves; 1 no Onion (finely chopped, medium size); Banana leaves (for wrapping); Salt (to taste); 1 cup Hot water

Quail Pollichatu

Baby Quail in Masala

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Prep Time 40

Total Time 40

Cuisine Kerala

Servings people

Ingredients

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

Spices for frying:-

3 nos Cloves
2 nos Cardamom
2 sticks Cinnamon
1 no Star anise
1 sprig Curry leaves
1 no Onion finely chopped, medium size
Banana leaves for wrapping
Salt to taste
1 cup Hot water

Instructions

In a clean bowl, take the quails and add the salt, pepper, ginger, garlic and rub it into the quail.
Add turmeric,chilly,cumin,anise seed and coriander powder and rub it along with the green masala into the quails.
Push a little of the stuffing into the belly of the bird. Leave it chill for 1 hour.
Heat oil in a heavy skillet and add both the onions and sautT for 1 minute.
Add curry leaves and fry for 2 seconds.
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.
Allow it to cook on steam. Add 1/2 to 1 hot cup water if the masala turns dry.
Add salt to taste and also check to see if the breast of the bird is cooked.
Oil another thick pan, take 2 banana leaves and cut to fit the base of the pan.
Smear oil on the leaves and place the quails and masala on one leaf.
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.
Place the pan on medium flame and fry the quails.
The leaves turn brown gradually and the quails roasted with the masala. Turn over and cook the other side.
When done slide off from the pan and serve on banana leaves.

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Quail Pollichatu