In the realm of traditional Kerala cuisine, renowned for its rich curries, fried delicacies claim a distinct spot in the hearts of culinary enthusiasts. Among these, fried chicken and beef stand out, cherished as snacks, appetizers, or hearty mains. Yet, have you ventured into the realm of delectable ‘kaada’ fry, crafted in the quintessential thattukada (roadside eatery) style? ‘Kaada,’ the diminutive bird celebrated in Kerala cuisine, adds its unique flavor to this culinary exploration.
Quail eggs and meat boast nutritional value, embodying the Malayalam saying ‘Aayiram kozhikku ara kaada,’ meaning ‘For 1000 chickens, half a quail is enough.’ Now, let’s delve into a simple yet distinctive ‘kaada fry thattukada style’ recipe, distinguished by bold, vibrant flavors, requiring minimal ingredients and preparation time.
### Ingredients:
– 3 quails
– 20g ginger-garlic paste
– Salt (as needed)
– 30g Kashmiri chilli powder
– 3g turmeric powder
– 10g pepper powder
– 1 egg
– 10g garam masala powder
– 50ml tomato ketchup
– 2g curry leaves
– 5g green chillies (finely chopped)
– Oil (as needed)
– 10g maida (refined wheat flour)
– 20ml lime juice
– 15g green chillies (crushed)
– 30g onions (thinly sliced)
### Preparation:
1. Clean the kaada meat thoroughly.
2. In a bowl, blend ginger-garlic paste, Kashmiri chilli powder, turmeric powder, salt, aniseed, garam masala powder, maida, rice powder, egg, and pepper powder to form a marinade.
3. Apply the marinade to the kaada, ensuring even coverage.
4. Heat oil in a pan over medium heat, add marinated kaada, and cook for 10 minutes.
5. In another pan, prepare a masala mix by combining hot oil, garlic, ginger, and sliced onions. Sauté until golden brown.
6. Add tomato sauce and crushed green chillies to the mix, stirring well.
7. Garnish the kaada fry with thinly sliced green chillies, coriander leaves, and curry leaves.
Relish the outcome—a tantalizing, spicy, and flavorful kaada fry that transports you to the vibrant streets of Kerala.
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