Kaada Roast / Kerala Style Quail Roast

A mouthwatering flavorful and absolutely delicious semi-dry dish cooked in fragrant spices & loaded with flavors!



Kaada/ quails- 4
Onion- 1, thinly sliced
Pearl onions/shallots- 10, thinly sliced
Tomato-1, finely chopped
Ginger-garlic paste- 1  tsp
Green chilies-2, slight lengthwise
Kashmiri chili powder -1 tsp
Turmeric powder-1 tsp
Pepper powder- 1/2 tsp
Garam masala powder- 1 tsp
Lemon juice- 1 tsp
Coriander leaves- A small bunch, finely chopped
Salt – To taste
Oil- As needed
Water- As needed

Method: Clean and wash the quails. Make random slits on the quails. Make a smooth paste using half of the chili powder, turmeric powder, lemon juice, and ginger-garlic paste. Leave it aside for at least 2 hours. Heat oil in a pan and shallow fry the marinated quails until it is golden brown and slightly crispy on the outside. Remove from flame and transfer to a plate. In the same pan, add the sliced shallots and onions. Saute until translucent and golden brown. Add the green chilies & ginger-garlic paste and saute until the raw smell goes away. Add the chopped tomatoes and cook until soft and mushy. Add the remaining spice powders and mix well. Once the oil starts to separate, add the fried quails and combine well so that the masala gets coated well over the quails. Add 1/4 cup of water and cook in low-medium flame until the gravy thickens. Remove from flame and transfer to a serving plate. Garnish with chopped coriander. Serve hot with steamed rice or appam.

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