Tandoori quail with egg hopper and coconut mallum

Appam Batter

Coconut mallum

150 gms coconut freshly  grated
1 ½  green chilli split
10 pcs  curry leaves
1 pinch chilli powder
1 pinch turmeric powder
½ tsp mustard seeds
1 tbs coconut oil

For Quail
Method lightly score the quail and start with the first marination by messaging ginger garlic paste, deggi mirch lemon juice and salt and leave it for couple of hours

Now start the second marination by mixing all the ingredients and rubbing it on the quail and leave it marinated for couple of hours minimum overnight preferred.

Cook the quail : Roast the quail in a tandoor for about 3 to 4 mins and rest aside.

For aapam batter

Rinse the rice thoroughly. Soak the rice in plenty of cold water for 4 hours.
Incorporate yeast in a bowl with water.
Now strain the rice and grind it to a smooth paste now add coconut milk, sugar, salt and yeast.
Leave it for fermentation for 4 hours

For Coconut mallum

Mix together coconut, turmeric powder, chilli powder, salt and and stir well. then heat a pan ad coconut oil, green chilli, curry leaves, mustard seed let it crackle then add coconut mixture and quick fry in the pan and  remove from fire and add lime juice.

To assemble

Prepare appam in an appam pan and crack an egg on top and cook it until sunny side up.
Roast the quail in the tandoor for approx. 3 minutes, season it with masala and break it down into 2 breasts and 2 thighs
Place it attractively on the appam and fish with a generous sprinkle of  coconut mallum.

Tanveer Kwatra
Executive Chef
Le Meridien, Gurgaon