Recipe Of The Week | Quail Legs | Chef Sriram Aylur

The Quilon located in the Taj Hotel is a Michelin starred restaurant. Owner, Chef Sriram Aylur, shares his recipe from the South West Indian menu

4 quail legs (deboned and skinned, reserve the bone and discard the skin)
1 onion, finely chopped
1 inch piece ginger
1 sprig curry leaf
1/4 tsp turmeric
1/4 tsp chaat masala
Pinch of aamchoor powder
1/4 tsp fennel powder
Salt to taste
50gms fresh coriander
1 tbsp cooking oil

For Sauce
500ml quail stock
15ml cooking oil
1tsp fennel seeds
1no onion finely chopped
1inch ginger finely chopped
1sprig curry leaves
1/4tsp turmeric
1/4tsp chilli powder
2 tomato finely chopped
50g fresh coriander stem
Salt to taste

Roughly mince the quail meat in a mixer and keep aside.
Clean the wing and leg bone, cut the joints into two, you should be able to get 8 bones all together. Roast for a few minutes and keep aside.
Heat oil in a pan and saute onion until brown.
Add ginger, curry leaves, turmeric, chaat masala, amchoor powder, fennel powder, salt and fresh coriander and cook for a minute on a slow fire.
Add this mixture to the quail meat and mix thoroughly together, adjust the seasoning.
Now divide the mixture into eight equal size and reconstruct them into a quail leg, stick each leg with a piece of bone so that it holds the shape.
Heat little oil in a pan or griddle and sear the quail.
Place on the roasting tray and roast for 3 to 4 minutes.
Serve Hot with the sauce.

For Sauce
Heat the oil in a pan and add fennel, onion, ginger and curry leaves, stir and add turmeric, chilli and tomato.
Cook until tomatoes are soft and add coriander stem along with the stock. Adjust the seasoning.
Bring it to boil and simmer for 5-10min.
Remove from the heat and blitz with a hand blender.
Pass it through the strainer.
Heat the sauce in a pan and serve with Quail.

Restaurant @thequilon