Bater Shikar Masala
Quail in Special Spices
SERVES 4
India was the Land of the Maharajas. Hunting was a favourite pastime of the maharajas. Often, hunting expeditions would last for several days till the king was satisfied. It would be a grand affair, too. The game was brought to the camp and, after skinning it, it was marinated with this special shikar masala.
The word shikar means hunt. The royal cooks carried a special dry spice blend with them. On setting up camp, they plucked a few fresh herbs from the forest and, combined with the shikar masala, used them to season the food. Later, the game was mounted on a bamboo pole and slowly roasted over a campfire. Occasionally, the king rewarded the cooks for their outstanding culinary skills.
Gone are those days, and gone are those hunting parties. But the special shikar masala still exists. Use it with bater or farmed quail to make a feast worthy of the maharajas’ praise.
INGREDIENTS
Shikar masala
3 dried red chillies
½ tbsp coriander seeds
½ tbsp cumin seeds
½ tbsp fennel seeds
1/8 tsp carom seeds
Quail
4 quails (about 150 g each), farmed
3 tbsp oil
Marinade
1 cup plain yogurt
1 tsp ginger–garlic paste
1 tsp salt or to taste
¼ tsp clove powder
1 tsp red degi chilli powder
METHOD
Shikar masala Put a dry frying pan over medium heat and roast the spices separately till they release their aromas. Remove into a mortar and pestle and crush to make a coarse powder. Set aside.
Quail Wash quails thoroughly, inside and out. Drain and pat dry.
Marination In a mixing bowl, combine marinade ingredients with shikar masala. Mix well. Add quails and stir to coat thoroughly. Set aside to marinate for 30 minutes.
To cook the quails Preheat oven to 180°C. Put oil in a frying pan over medium heat. When hot, sear the marinated quails. Transfer to a greased baking tray and bake in the preheated oven for 10 minutes or till quails are cooked through. Serve hot with roti or paratha.
