Imli Aur Anar Bateyr

(Tamarind and Pomegranate Glazed Quail)

(Serves 2)

Deliciously succulent and tender, spiced sweet and sour quail is studded with jewel-like ruby pomegranate seeds and served warm on a bed of fresh cool salad leaves, perfect as part of a light summer feast. For more convenience and a less 'game-y' flavour, you can also subsitute chicken for quail if you wish to.

Ingredients

2 Whole Quail, (prepared by being skinned and scored with a knife)

2 tbs Oil

2 tbs Pomegranate seeds

For The Tamarind & Pomegranate Glaze:

250g Tamarind paste

¼ cup Pomegranate seeds (Roll the pomegranate on a chopping board, pressing firmly to loosen seeds. Cut Pomegranate in half and bash to knock out seeds).

250g Raw Brown Sugar or Jaggery

1tsp ground Coriander Seeds (or Coriander Seeds roasted and crushed)

8g Fennel Seeds

¼ tsp Green Cardamom

1tsp chopped Ginger

½ tsp Chilli Powder

¾ tsp Salt

½ tsp Cumin Seeds, roasted and crushed

2 Green Chillies, chopped

½ tsp Oil

For The Garnish:

1tbs Pomegranate seeds

Watercress and Mint leaves

Method:

Making The Glaze

1. Heat the oil in a saucepan and add all the remaining ingredients for the Glaze. Stir on a medium heat for 1 minute.
2. Add 1½ cups water and boil the mixture for 10 minutes; keep stirring, until the liquid is reduced and thickened.
3. This can be stored in a jar and refrigerated for up to 1 month.

Preparing The Quail

1. Pour the glaze in a deep bowl and add the prepared quail, rub in the marinade, coating each side; marinate for up to 3 hours.
2. Spatchock the quail by skewering cross-wise with 2 soaked skewers. Cook each side for 4 minutes on a hot griddle (or grill or barbecue), turning each side until cooked. Scatter the extra Pomegranate Seeds over the quails and baste with marinade as you cook.
3. Serve warm, on a bed of watercress and mint salad leaves, garnished with a sprinkle of Pomegranate seeds.

By Shahena Ali, as featured in Asian Woman Magazine, June 2010.