Thursday, August 18, 2016


Today lets have a fabulous dish with the most delicate meat of quail bird which is Quail meat. Quail recipes are very popular around the world. Indian weddings or parties are incomplete without a quail fry or quail roast . Here am going to share the recipe of quail fry / kaadai fry / kaada porichathu or varuthath.

Quail meat is a delicate meat with extremely low skin fat and low cholesterol value.  Quails are a great substitution to chicken lovers. As Quail meat is rich in micro nutrients and a wide range of vitamins, it is recommended for people who needs to maintain their cholesterol level. When speaking about quail has nutritional value 4 times than chicken eggs. These eggs are  best for children. The Quail was previously much favored in French cooking. The common quail is also a part of Maltese cuisine and Portuguese cuisine as well as in Indian cuisine.    


Quail / kaada                        - 4 nos
Ginger garlic paste               - 1 tbsp
Kashmir chili powder           - 3 tsp ( can add less if using normal chili powder)
Turmeric powder                   - half tsp
Pepper powder                       - 1 tsp
Garam masala powder           - half tsp
Tomato ketchup / paste          - 1 tsp
Vinegar / lime juice                - 1 tbsp
Coriander leaves chopped, lime slices, onion rings for garnishing


  • Clean the quail and make slits on the quail meat with knife.
  • Grind together all those ingredients (except quail, oil and coriander leaves) to a fine paste in a grinder. Make a thick paste.
  • Marinate the quail with this marinade and set aside for 2 hours. Do not fry immediately.
  • Heat oil in a deep bottomed wok and when hot, deep fry until golden.
  • Tasty yummy quail fry or kaada fry ready.
  • Garnish with coriander leaves , lime slices and onion rings.
  • Serve hot.

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