Preparation:

Clean and cut the quails into comfortable sized pieces. I like to use whole cleaned pieces.

Chop onions and tomatoes.

Prepare gg paste with 2 inches of ginger and 10 garlic cloves. I always keep gg paste stored in my refrigerator.

Extract one cup of thick coconut milk and keep aside. Beginners, please see the process of coconut milk extraction in the tips section.

Soak cashews and peppercorns in some water for 15mins. Grind them into a smooth paste and keep ready.

Recipe:

Heat oil in a broad flat pan and season with cloves, cinnamon sticks, fennel seeds and a slit green chilli.

Allow them to crackle and add onions.

Add some salt to cook onions fast. Saute them very well for a few minutes until they become brown color.

Add some curry leaves.

Put ginger garlic paste and cook well to remove the raw smell.

Now add tomatoes and cook them full soft.

Some turmeric powder, chilli powder and coriander powder.

Add some water to cook the masala.

Now add the Kaadai pieces and mix with the masala.

Pour a cup of water, cover and cook the quails for 8 to 10mins depending on the size of the pieces.

When quail pieces are completely cooked add cashews pepper paste and mix well.

Add salt for the gravy as per your taste.

Finally, add the cup of coconut milk and mix well.

Let the gravy cook for few minutes in low heat and finally, add coriander leaves.

Switch off and serve with hot rice.