Quail is a mid-sized game bird and its eggs very small, speckled with brown spots and are a little bigger than an olive. Their yolk is larger than their white. These small eggs are packed with nutritional benefits and contain a lot of vital vitamins and minerals and contain 1gm of fat per egg.
The first time I bought them was from an Asian Market, long ago in California. I simply boiled them and ate them as I wasn't an enthusiastic blogger back then. Eversince I started blogging, I have never been short of ideas and do dare to try new recipes.When I read this recipe a while ago on this amazing blog of an amazing Blogger, I knew what exactly I could make with them.
I, once again stumbled upon these eggs at the Asian Market and as soon as I came home, I set them to boil and tweaked the recipe and made this flavorful curry. So, next time you find quail eggs, don't hesitate to go ahead and buy some and cook this up and enjoy the benefits of the nutrition they have to offer.
- Quail eggs-14(hard boiled)
- Tomatoes-2-3, chopped
- Ginger-garlic paste-1 tsp
- Dry red chillies-4
- Curry leaves-6-8
- Onions-1 large, finely sliced
- Oil-1 tbs
- Water-1-1/2 cup
1.Heat oil in a pot and add onions and sauté until they turn golden brown.
2.Add ginger garlic -paste and fry to get the raw smell out.
3. Put in the red chillies, curry leaves and stir.
4.Add the chopped tomatoes salt, turmeric and red pepper powder and cook until all the ingredients get incorporated.
5. Put the boiled eggs in and add water to get a desired consistency.
6.Bring the whole mixture to a boil and reduce the heat to a low and cook for five minutes.
7.Turn off the stove and transfer to a serving bowl and serve hot. Enjoy!