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Kamsu Pitta Fry ( Quail Bird Fry)

Kamsu Pitta Fry ( Quail Bird Fry)


One of the most unique dishes of Andhra is the Kamsu Pitta Fry. Kamsu Pitta is known in English as Quail Bird. These birds can be cooked whole or cut into bite sized pieces ( as I have done in this recipe). Since the birds are very small and tender, there is very little meat and one has to chew them with the bones.

Quail is a good source of protein and minerals.  It is low in Sodium and rich in Vitamin B6, Iron and Zinc.

Above all, it is very tasty.


Ingredients:


2 Quail Birds ( Kamsu Pittalu) – ( Without skin and cut into bite sized  pieces)

1 Cup diced onions ( made into a paste in the blender)

1 Tsp Ginger Garlic Paste

1 Tsp Chilli Powder

½ Tsp Turmeric

1 Tsp Dhania Powder ( Coriander Powder)

½ Tsp Garam Masala Powder

3 + 1 Tbsps Oil ( I used Sunflower refined oil)

3 Cloves Garlic

1 Sprig Curry Leaves


Let’s get started:


Heat a pan and pour in 3 Tbsps Oil. Add the Onion paste, Turmeric powder and salt and fry for a few minutes on medium flame till  the onions are a light golden brown colour.

Add the Ginger Garlic paste, Coriander Powder and Chilli Powder and fry for 3 minutes on low flame. Add the Gram Masala Powder and mix. Check salt and adjust accordingly.

Add the Quail pieces ( Kamsu Pitta) and mix well on high flame for a minute till the masala is well coated and the meat starts changing colour. Add one cup of water and mix well.

Reduce the flame to low and cook covered till all the water is evaporated.

Remove cover and continue frying on low flame till the gravy turns dark brown in colour and the oil starts separating from the sides of the curry.

In a separate small pan ( Tadka Pan), heat 1 Tbsp Oil. Add the Garlic pods and curry leaves. When the leaves stop spluttering, add them to the curry and mix well.

The Kamsu Pitta Fry is ready to serve.

 

 

 

 


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