Kari Kay ( Curried Quail )

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This curry is out of this world!!! While enjoying it, you will undoubtedly be reminded of "fouké" from Seychelles.....minus the strong-smelling fat!

It was prepared by someone else but I will try to explain. This is not a recipe, per se, but rather an explanation of how it was done.

 

Firstly, the quails have to be salted/marinated ( sal-o-ver ).Allow the quails to completely defrost and drain away all the liquids - then dab with a paper towel. Rub the quails  with salt, pepper and garlic and ginger paste.(About one tablespoon of salt per bird.)  Throw in a few cloves (zerof). Place all in an airtight plastic or glass (NOT METAL) canister. Place in a cool and dark place eg. under the kitchen sink in a closed cabinet. Allow to marinate for 2 days then place in refrigerator, bottom shelf, for 1 week.

 

On cooking day, rinse the birds to remove excess salt, cut into four pieces, place in a pot and pour cold water just to cover the birds. Bring to a boil for 15-20 minutes. At this point you may discard the cloves but reserve any liquid left over.

 

Now you're ready for the curry:

 

6 to 8 salted (as above) quails

2-3 tblsp oil

1 large onion

2 cups diced aubergines (brinzel)

1 tsp garlic+ginger paste (lai ek zenzamb krazé)

6 to 8 curry leaves ( kari pilé)

1 tomato chopped

2 tblsp curry powder (masala)

1 tsp turmeric (safran)

1 tsp curry paste (optional)

Fresh hot chillies (optional)

Coconut milk - 1pkt or 1tin or the lucky ones in Sey 2 cups freshly squeezed!

Salt and pepper to taste.   

 

 

Stir-fry onions, garlic/ginger paste

Add curry powder/paste/leaves and continue stirring.

Add aubergines and tomatoes.

Add the birds. Stir.

Add liquid if any left over from boiled quail or half a cup of water.

Continue to stir from time to time.

Add the coconut milk.

Add chillies, salt and pepper.

Allow to simmer at reduced heat for 20-30 minutes.

Check consistency until a thick sauce, as in a stew, has been attained.

 

Serve with white rice and cucumber salad or chutney on the side.

 

Enjoy!

 

By Wily Minotaur