Quail Curry Shikari Bater
Hunter-style quail curry (shikari bater) with rich, aromatic gravy, a traditional game bird preparation.
Preparation
Remove quail skin, wash and keep aside.
Make a paste of turmeric and chilli powder in tbsp water.
Cooking
Heat oil in a kadhai.
Fry the potatoes till they are brown. Keep
To the same oil add black cardamom and fry for 30 sec. Then add onions, ginger and garlic. Fry for 4-5 min.
Add quail pieces and fry on medium heat for min. Stir to ensure that all quail pieces are smeared with the fried
Add turmeric and chilli powder paste. Fry
Add green chillies, salt, sugar and yoghurt/doi.
Fry till oil leaves the side.
Add the fried potatoes and mix well.
Add 1/2 to 1 cup water, cover and simmer until potatoes are cooked. Sprinkle garam masala powder and remove from heat.
Garnish with cilantro and serve hot.
Gravy should be thick so adjust water to ensure potatoes are well cooked.
Serving Suggestions
Serve with rice
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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