POULTRY AND FOWL
Poultry products have a ubiquitous presence in the Bangladeshi cuisine. The primary source of poultry comes in the form of country grown free range chicken because of the juicy bones and the tenderness of the meat. These days, the modern “farm chicken” has also gained in demand. The fancier poultry in the form of pigeon, quail, and Turkey is more of an urban delight in Bangladesh. I am fortunate to grow my own poultry products in my garden house. Here are my delicious dishes for you all.
CHILLI YOGHURT FRIED QUAIL
দই-কাঁচামরিচের-ঝাঁজে কোয়েল পাখি
SERVES
2
PREPARATION
15 Mins
COOKING
20 Mins
FRYING
10 Mins
4 squabs or 6 quails (about 400 g)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon green chilli paste
½ teaspoon salt
2 tablespoons sour yoghurt
4-5 cloves
½ teaspoon freshly cracked black pepper
2 teaspoons sugar
2 tablespoons soya sauce
2 tablespoons ginger, thinly sliced
1 cup oil
Serve with lemon,
garlic salt, and
boiled vegetables
৪ টি কবুতর বা ৬ টি কো কোয়েল (৪০০ গ্রাম)
১ চা চামচ আদা পেস্ট
১ চা চামচ রসুন পেস্ট
১ চা চামচ কাঁচা মরিচ পেস্ট
½ চা চামচ salt
২ টেবিল চামচ টক দই
৪-৫ টি লবঙ্গ
½ চা চামচ কালো গোলমরিচ, আধ ভাঙ্গা
২ চা চামচ চি চিনি
২ tablespoons soya সয়া সস
2 tablespoons ginger, thinly sliced
১ কাঁপ oil, ভাঁজার জন্যন্য
পরিবেশনের জন্য, লেবু, গারলিক সল্ট, সেদ্ধ সবজী
DETAILS :
MAKE sure the quails are cleaned well. Remove any internal organs and do not rip the skin when cleaning it.
IN a medium-sized pot, add all the ingredients from ginger paste to cloves along with 1 cup of water, and bring to a boil. Add the quails, turn the heat to low, and let it simmer for 20 minutes or until tender and no liquid is left.
MEANWHILE, in a bowl, mix pepper, sugar, soya sauce, and sliced ginger. Add the boiled quails and marinate for 1 hour.
FRYING, heat 1 cup of oil in a wok. Once the oil is hot, place the quails, depending on the size (not to overcrowd the pan), breast side down, and spoon hot oil on top of the quails. Repeat this process, turning the quails over until they are a uniform light brown. Remove the quails to a serving dish.
SQUEEZE fresh lemon juice and sprinkle some garlic salt to get a little flavour bump. Serve with boiled vegetables
