Quails in Curry Sauce may be served zoith buttered rice and accompanied by a selection of chutneys for a delightful meal.4 quails, oven-ready
1 teaspoon salt
2 teaspoon black pepper
2 oz. plus
1 tablespoon butter
1 medium-sized onion, chopped
1 large carrot, scraped and chopped
2 celery stalks, trimmed and chopped
4 fl. oz. game or chicken stock, boiling
2 fl. oz. Marsala
1 garlic clove, crushed
1-inch piece fresh root ginger, peeled and finely chopped
2 green chilli, seeded and finely chopped
1 teaspoon ground coriander
2 teaspoon ground cumin
1 tablespoon beurre manie
1 tablespoon Mango Chutney II
Rub each quail, inside and out, with the salt and pepper. Set aside.
In a large flameproof casserole, melt the 2 ounces of butter over moderate heat. When the foam subsides, add the quails and fry for 3 minutes on each side, or until they are lightly browned. Using a slotted spoon, remove the quails from the casserole and set aside.
Add half the onion, the carrot and celery to the casserole and fry, stirring Roasted stuffed Quails with Cherries and casseroled Quails in Curry Sauce both make superb special occasion dinner dishes. frequently, for 8 minutes or until the vegetables begin to soften. Return the quails to the casserole. Pour in the game or chicken stock and Marsala. Cover the casserole, reduce the heat to low and simmer for 20 to 25 minutes or until the flesh is tender when pierced with the point of a sharp knife and the juices that run out are clear.
Remove the casserole from the heat. Using a slotted spoon, transfer the quails to a warmed serving dish, cover with aluminium foil and keep warm. Strain the cooking liquid into a small mixing bowl and reserve. Reserve the vegetables and keep warm.
To make the sauce, in a small saucepan, melt the remaining tablespoon of butter over moderate heat. When the foam subsides, add the remaining onion and cook for 8 to 10 minutes or until it is golden brown. Add the garlic, ginger and chilli and fry, stirring occasionally, for a further 4 minutes.
In a cup, combine the coriander and cumin with 1 tablespoon of water until the mixture forms a smooth paste. Add the paste to the saucepan and, stirring frequently, fry the spices for 8 minutes. Stir in the reserved cooking liquid and bring it to the boil, stirring frequently.
Reduce the heat to low. Using a wooden spoon, stir in the bcurrc manic, a little at a time, or until the sauce is thick and smooth. Stir in the chutney and the reserved vegetables and cook, stirring constantly, for a further 3 minutes or until the sauce is very hot, but not boiling. Remove the pan from the heat. Remove and discard the foil from the quails and pour the sauce over and around them. Serve at once.