Roast Quail with Crisp Curry Leaves
Roast Quail with Crisp Curry Leaves | Recipe AGFG | gourmetsauce.com.au
Roast Quail with Crisp Curry Leaves
This aromatic roast quail recipe is full of warmth, spice and texture, with five-spice, ginger, garlic and soy creating a rich savoury marinade. The quail is roasted until lightly golden, then served with crisp curry leaves, caramelised onion and fried red chillies for a fragrant, flavour-packed finish. Served with steamed jasmine rice, it is a beautiful dish for anyone wanting something bold, comforting and a little different.
Ingredients:
6x 100g quail
500 ml vegetable oil
50 fresh curry leaves
4 long red chillies
1 large onion sliced
Steamed jasmine rice, to serve
Marinade
3 tsp five-spice powder
2 tsp sea salt
4 tsp brown sugar
2 garlic cloves, crushed
2 cm piece of fresh ginger, peeled and finely chopped
3 Tbs light soy sauce
100 ml vegetable oil
Instructions:
Put all the marinade ingredients in a large mixing bowl and mix until well combined. Add the quail, coating them well with the marinade. Cover and marinate in the refrigerator for 1 hour.
Preheat the oven to 200°C, transfer the quails and marinade to a baking dish and roast for 15–20 minutes until the quail is lightly golden and cooked through.
Meanwhile, pour the oil into a wok and bring to 170°C, or until a cube of bread dropped intothe oil browns in 20 seconds. Flash-fry the curry leaves in small batches for a few seconds, just until crisp. Remove with a slotted spoon and drain well on paper towels.
Now fry the whole chillies in the hot oil for 3 minutes, or until softened. Remove and drain.
Reduce the heat to 150°C, then stir the sliced onion in the oil for 4 minutes until softened andslightly caramelised. Remove and drain.
Arrange half the crisp curry leaves and half the fried onion on a serving platter in an even layer. Top with the whole roast quails and garnish with the remaining curry leaves, onion and fried whole chillies. Serve with steamed jasmine rice.