Recipe - Quails With Coconut

2 Quails
1 teaspoon Salt
2 teaspoon Chopped garlic
1 teaspoon Coriander
1 teaspoon Coriander powder
1 teaspoon Cardamom pods
1 teaspoon Fresh ginger
2 ounce Melted butter
2 tablespoon Vegetable oil
2 tablespoon Spring onions
3 tablespoon Desiccated coconut
1 teaspoon Black pepper
1 teaspoon Cumin
Green salad

In a mortar and pestle crush the salt, half the garlic, coriander powder
and cardamom pods together, then add the ginger and melted butter and crush
to form a paste.

Take the spatchcocked quails and smear over the paste, marinade for half an
hour.

To make the garnish take a large pan and add the vegetable oil, remaining
garlic, spring onion, black peppers, cumin, coriander and desiccated
coconut.

Stir over a medium heat until the coconut is toasted brown. Dribble olive
oil over a hot griddle pan. Place the quails, marinade side down, on the
griddle. Cook on each side for 34 minutes to have the quails rare or 45
minutes to have them well done.

Place the quails on a green salad and dribble with olive oil, sprinkle over
the coconut mixture and serve.

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