Ugandan quail poacher's stew from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 102) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cinnamon and clove pilau with cashew nuts (Taj, loving anna kaju waru pilau)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on February 22, 2017

    Quite a delicious, unique curry. I used cubed chicken breast (boneless, skinless) in place of quail, and cooked, roughly chopped chick peas from my freezer in place of tinned chick peas. Another curry from this book that comes together very quickly! Would make this again. I served this with scented cinnamon rice as the author suggested.

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