Curried Quail Eggs

John Hooton

Croydon, United Kingdom

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Artist's Description

Prepared by my friend Vipul Patel and photographed in my living room using window daylight and a white reflector. A SB-800 was also bounced off the ceiling.

Curried Quail Eggs

For the Roti:
450g Strong White Flour
2 tbsp Veg Oil
1 tsp Salt
225ml Water
Veg Oil for frying

In a large bowl, mix the ingredients into a firm dough. Break off a lump weighing about 25g and roll it into a ball. Using a rolling pin, roll this piece in to a thin flat circle about 1mm thick, dipping in flour every now and then to ease the task.

Add a few drops of oil to a round non-stick pan and fry on medium heat turning every minute or so and adding a few more drops of oil with a spoon. While frying the dough, gently press it flat in the pan with the back of the spoon. Fry until just browning slightly. The roti should be soft, not crispy.

Repeat until you have used all the dough.

To make the curry:
24 Quail Eggs
5 Curry leaves
1 Onion (finely chopped)
3 Cloves Garlic (crushed)
2 Tomatoes (chopped)
2 tsp Cumin Seeds
2 tsp Garam Masala
1 tsp Turmeric Powder
1 tsp Ground Cumin
1 tsp Corriander Powder
¼ tsp Chilli Powder
2 tbsp Sunflower Oil
75g Tomato Puree
Salt for seasoning
150ml Water

Put the quail eggs in boiling water and boil for 3-4 minutes. Cool immediately with cold water. To peel the eggs, tap them gently all round, then roll them like a ball in your hands to make this job easier. Put aside.

Heat the oil in a large pan hot enough so that when you add a few cumin seeds, they sizzle. Then add all the cumin seeds and fry for about a minute.

Add the chopped onion and garlic and fry until soft and lightly golden. Add the chopped tomatoes and fry for a further 5 minutes.

Add the curry leaves, garam masala, turmeric, ground cumin, coriander powder and chilli powder and stir gently for a minute.

Add the tomato puree, salt and 150ml of the water. Simmer briskly for ten minutes then taste to check the seasoning. Add more salt if necessary and simmer for a few more minutes, adding more water if necessary. Finally add the eggs and heat for another two minutes.

Serve the curry with the roti and if you like, basmati rice.

Technical Details:

Camera: Nikon D3
Lens: 85mm f/2.8 PC Nikkor
ISO: 200
Exposure: 1/4 sec at f/29
Lighting: Daylight + Bounced SB-800 Fill
Post Processing: Lightroom 3, CS5

All images © 2011 John Hooton Photography

Artwork Comments

  • Hans Kawitzki
  • John Hooton
  • DonDavisUK
  • John Hooton
  • waxyfrog
  • John Hooton
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