Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Quail is an exotic dish, even in india. Many of the royal households traditionally used quail in many different ways. here it is incorporated into a dry-style, steamed recipe. Tender young chicken or spatchcock (poussin) can be successfully used instead.


  • 6 × 150 g ( oz) quails


Clean the quails by rinsing them well and wiping them dry. Prick the flesh all over so that the marinade will penetrate the meat.

To MAKE the marinade, grind the almonds in a food processor or finely chop them with a knife, then mix them with the remaining marinade ingredients. Coat the quails evenly with the marinade, then cover and marinate for 4 hours, or overnight, in the fridge.