DISH NAME : KERALA KADA FRY (QUAIL FRY WITH COCONUT OIL)

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Description

Quails are small birds which are reared for meat and eggs. They are considered healthier than chicken.
Coconut oil contains saturated fats that are different from those present in animal fats. Like other vegetable oils, coconut oil also does not contain cholesterol. Organic virgin and refined coconut oil is readily available in the market. Coconut oil is commonly used in cooking and frying in South Indian cusine, specially Kerala. It is also used for head and body massage. Coconut oil contains about 50 per cent lauric acid. The only other abundant source found in nature is human breast milk. Lauric acid is good for health.Even though coconut oil is a fat, it actually promotes weight loss because of the healthy medium-chain fatty acids. These fatty acids do not circulate in the bloodstream like other fats, but are sent directly to the liver where they are immediately converted into energy, just like carbohydrates. So the body uses the fat in coconut oil to produce energy, rather than be stored as body fat. Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties.

Note

1) One quail approximately weighs 100 gms.
2) You get dressed quails in super markets. The weight given is that of dressed quail.
3) Little rice flour can be added to the marinade to give a crunch to the fried quail.

Method

1) Prick quail with a fork. Add all the marinade ingredients and keep in the fridge for 3 hours or even overnight.
2) Heat oil and fry quails till brown and crisp.

Serving Suggestions

Serve hot with a wedge of lime.