Tandoori quail with cucumber and coconut raita

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

By Tristan Welch

For the tandoori quail

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 x 4cm/1in cinnamon stick
  • 1 large dried red chilli
  • 2 cloves
  • 2 mace blades
  • 2 tsp ground turmeric
  • 1 tsp salt
  • 1 tsp black salt, ground
  • 4 cardamom pods, seeds removed
  • 2 garlic clove
  • 20g/¾oz fresh root ginger, minced
  • 300ml/10fl oz plain yoghurt
  • 30ml/1fl oz lemon juice
  • ½ tsp saffron powder
  • 4 whole quail

For the raita

  • ½ cucumber, peeled, seeds removed
  • 4 tbsp coconut yoghurt
  • small handful toasted coconut flakes
  • ½ garlic clove, crushed
  • ½ unwaxed lemon, zest and juice
  • 1 tbsp freshly chopped coriander
  • 1 tbsp freshly chopped mint
  • salt and freshly ground black pepper
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