Description

Kada Fry is a popular South Indian dish featuring succulent quail marinated in a vibrant spice blend and shallow-fried until crispy. This recipe delivers a burst of authentic flavors, perfect as an appetizer or a main course paired with rice or flatbreads. Its fiery taste and tender meat make it a true culinary treat.

Ingredients

For Marinating the Kada

• 4-6 Kada (Quail) (cleaned and cut into halves or quarters)
• 2 tablespoons Ginger-Garlic Paste (freshly made)
• 1/2 teaspoon Turmeric Powder
• 1 tablespoon Red Chili Powder (adjust to taste)
• 1 tablespoon Coriander Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon Black Pepper Powder (freshly ground)
• 2 tablespoons Lemon Juice
• 1 sprig Curry Leaves (roughly torn)
• Salt (to taste)

For Frying

• Cooking Oil (for shallow frying)

For Garnish (Optional)

• 1 sprig Curry Leaves (for frying and garnishing)
• 2-3 Green Chilies (slit, for frying and garnishing)

Instructions

1. Clean the kada thoroughly and cut them into halves or quarters as preferred. Wash and drain well.
2. In a large bowl, combine the cleaned kada pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, lemon juice, torn curry leaves, and salt to taste.
3. Mix everything together thoroughly, ensuring each piece of kada is well coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. For better flavor, marinate for 2-3 hours or overnight.
4. Heat cooking oil in a heavy-bottomed pan or skillet over medium heat for shallow frying. The oil should be enough to cover about half of the kada pieces.
5. Once the oil is hot, carefully place the marinated kada pieces into the pan in a single layer. Do not overcrowd the pan; fry in batches if necessary.
6. Fry the kada for about 8-10 minutes on each side, or until they are golden brown and cooked through. The cooking time may vary depending on the size of the kada pieces and the heat level.
7. As the kada fries, occasionally turn them to ensure even cooking and browning.
8. Once the kada is cooked and crispy, carefully remove them from the pan and place them on a plate lined with paper towels to drain excess oil.
9. In the same hot oil, if desired, quickly fry a few curry leaves and slit green chilies for garnish. Be cautious as they may splatter.
10. Arrange the fried kada on a serving platter and garnish with the fried curry leaves and green chilies.
11. Serve hot with your favorite accompaniments.