Grilled Quail with Spiced Coconut Sauce

Ingredients

In this adaptation, the original Italian dish of Quaglie alla scaligera is transformed into a vibrant East Timorese creation. The traditional Italian flavors are replaced with a blend of East Timorese spices, such as ginger, turmeric, and lemongrass. The original recipe's wine-based sauce is substituted with a spiced coconut sauce, which adds a tropical twist to the dish. Grilling the quail instead of pan-frying it gives the meat a smoky flavor and enhances its tenderness. This adaptation embraces the unique flavors and ingredients of East Timor while still paying homage to the original dish. We alse have the original recipe for Quaglie alla scaligera, so you can check it out.

• 4 quails 4 quails
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, ground turmeric, and a pinch of salt and pepper.
2. 2.
   Rub the quails with the spice mixture, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the quails for about 6-8 minutes per side, or until they are cooked through and have a golden-brown color.
5. 5.
   While the quails are grilling, prepare the spiced coconut sauce. In a saucepan, heat the vegetable oil over medium heat.
6. 6.
   Add the bruised lemongrass stalks and cook for a minute to release their aroma.
7. 7.
   Pour in the coconut milk and tamarind paste, stirring well to combine.
8. 8.
   Simmer the sauce for about 5 minutes, allowing the flavors to meld together. Remove the lemongrass stalks before serving.
9. 9.
   Season the sauce with salt and pepper to taste.
10. 10.
    Serve the grilled quails with the spiced coconut sauce on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the sauce.

Tips & Tricks

• If you can't find quail, you can substitute it with Cornish game hen or chicken thighs for a similar flavor profile.
• For an extra kick of heat, add a pinch of chili flakes to the marinade.
• If tamarind paste is not available, you can use lime juice as a substitute for a tangy flavor.
• Serve the grilled quail with steamed rice or roasted vegetables for a complete meal.
• Make sure to baste the quails with the marinade while grilling to keep them moist and flavorful.

Serving advice

Serve the Grilled Quail with Spiced Coconut Sauce as a main course, accompanied by steamed rice and a side of roasted vegetables. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Arrange the grilled quails on a platter, drizzle the spiced coconut sauce over them, and sprinkle some toasted coconut flakes on top for an attractive presentation. Serve with a wedge of lime on the side for an extra burst of tanginess.