Quail fry is a must-try delicacy from Kerala, flavorful and simply delicious. If you haven’t tried these tiny game birds before, you should give it a try. It has a delicate flavor, which is tender and milder than the Cornish hen. This Kerala delicacy, is spicy, deep-fried Quail/Kada. It had been years since we had any, and so when we found this in our local Mediterranean store, I was super excited. Crispy Kada fry was the first thing that came to my mind. If you want a healthier option, you can marinate the quail and bake it.
Quail is a small bird, and its meat is tasty, tender, and succulent. I remember my grandmother saying that quail and its eggs are healthier than chicken. It is considered a delicacy in Kerala. There is a popular saying “Aayiram kozhikku ara kaada” or half quail is equivalent to thousand chickens. It just means that quail and quail eggs are more nutrious and healthy.This is easy to cook a recipe with a wonderful flavor of aromatic spices, curry leaves, and coconut oil. Try this recipe, you will surely love it. Happy cooking!
Quail/ Kada kozhi- 5
To make the marinade
Ginger garlic paste- 1 tsp
Kashmiri chilly powder- 2 tsp
Add as per your spice tolerance )
Pepper Powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Fennel powder- a pinch
lemon juice- a few drops
Corn starch-1/2 tsp(optional)
Salt to taste
Curry leaves- a few
Thinly sliced ginger- 1 tsp
Oil for frying
Clean and pat dry the quail and make two or three gashes.
Mix all ingredients listed under marinade into a smooth paste. Marinate the meat for half an hour.
Heat coconut oil, approximately 1 1/2 cup in a pan at medium-high temperature. Fry in batches, one side for about four to five minutes. When one side is crispy, turnaround and fry the other side.
Add the curry leaves and the sliced ginger at this stage for more flavor and taste.
Fry till the kada/quail is cooked and crispy. It will take around 10-12 minutes. You can drizzle a few drops of lemon juice before serving.
Hope you will all enjoy!