While traditional Kerala cuisine is known for its rich and flavourful curries, fried dishes hold a special place in the culinary preferences of the people. Fried chicken and beef, in particular, is enjoyed as a snack, appetizer, or even as a main course. But have you tried the delicious ‘kaada’ fry, prepared in thattukada (wayside eatery) style? ‘Kaada’, also known as Kerala quail, is a small bird popular in Kerala cuisine.
Quail egg and meat are indeed considered nutritious, so much so that there is a saying in Malayalam ‘Aayiram kozhikku ara kaada’, which translates to ‘For 1000 chickens, half a quail is enough’. Here's a simple ‘kaada fry thattukada style' recipe, which differs from the usual fry preparation method and boasts bold and vibrant flavours. It involves minimum ingredients and preparation time as well:
Ingredients
3 quails
20 grams of ginger-garlic paste
Salt (as required)
30 grams Kashmiri chilli powder
3 grams of turmeric powder
10 grams of pepper powder
1 egg
10 grams garam masala powder
50 ml of tomato ketchup
2 grams of curry leaves
5 grams green chillies (finely chopped)
Oil (as required)
10 grams maida (refined wheat flour)
20 ml lime juice
15 grams green chillies (crushed)
30 grams onions (thinly sliced)
Preparation
Clean the kaada meat thoroughly
In a bowl, mix the ginger-garlic paste, Kashmiri chilli powder, turmeric powder, salt, aniseed, garam masala powder, maida, rice powder, egg, and pepper powder
Apply the marinade to the kaada, ensuring it coats the meat evenly
Heat the oil in a pan over medium heat
When it boils, add the marinated kaada to the pan and cook for 10 minutes
Now prepare another masala mix
Pour the hot oil into another pan and add garlic, ginger, and the sliced onions
Saute well
When the mix turns golden brown, add the tomato sauce and crushed green chillies and stir well
Now garnish the kaada fry with fresh thinly sliced green chillies, coriander leaves and curry leaves
Enjoy your delicious, spicy, and flavourful kaada fry