Japanese Quail - Chettinad Fry

Kaadai Chettinaad Pepper Fry
I have had Kaadai in restaurants like Anjappar, Karaikudi from time to time.
Though the Bird Japanese quail is not very fleshy.. it has its own significance and turns to be tasty when cooked in the exact authentic way of chettinaad delicacies.
I had guessed the ingredients on my own and i believe that i was cent percent sucessful too.. haa haa....
It does not need strong garam masala.

Ingredients
1.Kaadai - 1
2.Garlic - 5 pods
3.Ginger - 1/2 inch
4.Jeera - 1 tsp
5.Saunf - 1 tsp
6.khus khus - 1 tsp
7. Red Chilli - 4
8. Pepper - 1 tsp
9.Coriander seeds - 1 tbsp
10.Salt to taste
11.Oil - 3 tsp
12.Curry leaves - 1 Spring.
13.Small Onion - 10 nos(lengthwise thin sliced)
14.Lemon - 1/2 rind.


Pre Cooking steps:
1.Wash and clean the kaadai and cut it in to four parts such that, legs and breast are separated.
2.On a pan, pour 1/2 tsp of oil and fry the ingredients from 2 to 9 on a medium flame and make a smooth paste.
3.Finely slice the onions and keep aside.


Method:
Heat oil on a Vessel and add curry leaves followed by the onions. saute until the onions turn transparent.
then add the cleaned kaadai. and stir.
now add the masala made in to a smooth paste, add salt and stir occasionally.
cook it covered after sprinkling a little water on a medium flame.
once the kaadai gets cooked the oil would separate and consistency of the masala would thicken.
make sure that the masala gets coated completely. serve as a side dish for rice.
Its such an yumm...