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Quail Fry ( Kaadai Fry)

Akum Raj Jamir
Quail fry aka Kaadai fry is a very tasty and delicious non vegetarian recipe. This restaurant style quail fry is a South Indian delicacy. This quail fry is slightly crisp from outside and soft tender meat inside. Perfectly marinated in flavorful spice marinade and deep fried to perfection. Best serve as an appetizer/starter or as a side dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Side Dish, Starter, Appetizer, Side dish
Cuisine Indian, South Indian
Servings 6

Equipment

  • frying pan
  • Mixing bowl
  • 240 ml measuring cup set

Ingredients
  

  • 4 quail / kaadai
  • 1 tablespoon kashmiri red chilly powder
  • 1 teaspoon red chilly powder
  • 1 teaspoon pepper powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 tablespoon lemon juice
  • 2 tablespoon curd/yogurt
  • 2-3 tablespoon rice flour or all purpose flour or cornflour
  • salt as per taste
  • 1 tablespoon ginger garlic paste
  • oil for frying

Instructions
 

  • Take the whole quail and cut them into big pieces. You can fry the whole quail as it is. I have cut each quail into 4 pieces.
  • In a mixing bowl add in the marination spice powders one after the other - kashmiri red chilly powder, red chilly powder, pepper powder, coriander powder, cumin powder, turmeric powder, garam masala powder, lemon juice, curd/yogurt, rice flour, salt and ginger garlic paste. 
  • Mix well the marinade ingredients together well and make a thick paste. Do not add water.
  • Add in the quail to the marination paste. Mix them well together coating the quail nicely with the marinade. 
  • Keep the quail marinated. Recommend to marinate for atleast 30 minutes. The longer marination the better.
  • In a frying pan add in the oil and allow to heat up.
  • When the oil is hot reduce the heat and add in the marinated quail in batches.
  • Fry the quail on medium heat for approximately 10-12 minutes. Flip them over and fry on all sides until brown and crisp from outside. 
  • Serve the fried quail with sliced onions, slit green chillies and lemon slices.

Video

Notes

  1. Make small incisions on the quail before marination especially if you are cooking the quail as whole. 
  2. You can choose the spice powders as per availability. 
  3. You can use a combination of cornflour (cornstarch) and rice flour.
  4. I have used kashmiri red chilly powder for getting a beautiful colour. You may opt it if it is not available and increase the red chilly powder if required.
  5. You can use a pinch of red food colour which is totally optional.
  6. You can swallow fry the quail as well. 
Keyword fried quail, kaadai 65, kaadai varuval, quail 65, quail roast, quail varuval