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Quail Curry (Batair Karahi) Recipe (with Video)

Eggs, Mushroom-free, Indian

Discover our Quail Curry (Batair Karahi)! Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 30min


Quail Bath
- 1 liter water
- 1 tbsp White vinegar
- 6 quail
- 0.25 c Olive oil
- 2 tbsp Ginger, crushed
- 2 tbsp Garlic, crushed
- 8 Tomatoes, sliced
- 1 tbsp Salt
- 1 tsp Turmeric powder
- 0.5 tsp Chili powder
- 0.5 tsp Kashmiri chili powder
- 1 tsp cumin powder
- 2 tsp coriander powder
Final Touches
- 1 tbsp garam masala
- 3 green chilies
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Preparation of Quail
1. In a large bowl with water and vinegar, let your quail sit for 10-15 minutes.
2. Swirl and make sure the quail are completely soaked before removing it to pat dry. You do this process to ensure it gets rid of the smell and tastes better once cooked.
Cooking the Quail
1. Now in a wok (karahi) add oil.
2. Once oil is hot, add the quail and stir vigorously.
3. Make sure it’s fried from the outside before adding in the crushed ginger and garlic.
4. Stir that around on high heat before adding in the tomatoes.
5. Cover and let it steam on medium to low heat so the skin comes off easily. That should take 10 minutes.
Preparing the Sauce
1. Take the skin off the tomatoes and mash it with a metal spoon to make a paste.
2. Then add the spices and stir on high flame until the oil separates.
Serving the Dish
1. Add garam masala and green chilies as garnish.
2. Enjoy it with hot off the tava roti and salad.

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