Crispy tamarind-fried quails with spicy potatoes and coconut chutney

Name: Crispy tamarind-fried quails with spicy potatoes and coconut chutney
Ingredients: 1 kg (2¼ lb) small waxy new potatoes (such as Charlotte or Juliette), cooked and halved; 4 tbsp peanut oil; 2 tbsp chopped coriander (cilantro); 2 tbsp chopped coriander (cilantro); 2.5 cm (1 in) piece of root ginger, peeled and finely chopped; 2 green chillies, finely chopped; 125 g (4½ oz/generous 1⅓ cups) desiccated (dry unsweetened) coconut; 1 tsp garam masala; 1 tbsp light brown sugar; 2 tbsp tamarind paste; 1 tsp ground turmeric; 2 stalks of lemongrass, finely chopped; 1 red chilli, chopped; 2 tsp ground coriander; 3 garlic cloves, crushed; Coriander (cilantro), chopped, to garnish; Sea salt and feshly ground black pepper; Sea salt and feshly ground black pepper; 250 g (9 oz) shallots, thinly sliced; Seeds of 1 large pomegranate; 1 tbsp chopped mint; Juice of ½ lemon; 1 tbsp chopped coriander (cilantro); 1 tbsp chopped coriander (cilantro); 250 g (9 oz) French (green) beans, cooked and halved; 1 tbsp garam masala; 1 kg (2¼ lb) small waxy new potatoes (such as Charlotte or Juliette), cooked and halved; 1 kg (2¼ lb) small waxy new potatoes (such as Charlotte or Juliette), cooked and halved; 8 quails, spatchcocked; Vegetable oil, for deep-frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Deep-frying meat such as quail or chicken is popular throughout Asia. Marinating the meat for two days beforehand develops sweet-and-sour overtones that are out of this world. I sometimes replace the quails with poussins. By the way, do not forget the crispy fried sediments from the marinade: I have sprinkled them over the meat as a garnish.

Ingredients

Main course
Gluten-free

Ingredients

Method