Chui jhal is favorite for Khulna Division’s people . It increase the test of every fish and meat dishes . Chui jhal is very good for digestion .

Ingredients :

• Chui jhal————–02 inch
•    
• Quail ————–04 pcs
• Green peas ———–100 g.
• Turmeric Powder ————–1/2 tsp
• Garlic Paste—————01 tsp
• Shredded  Onion ———1/2 cup
• Ginger Paste —————01 tsp
• Bay Leaf——————–01 pcs
• Dry Red Chili—————-02 pcs
• Chili Powder—————–1/4 tsp
• Cumin Seeds——————pinch
• Cumin————————–01 tsp
• Cinnamon Stick —————-01 inch
• Cardamon————————02 pcs
• Clove——————————04 pcs
• Black  Pepper Corn ————-5-7 pcs
• Oil …………………………….. for Cooking
• Mixed Hot Spices Powder—–1/4 tsp
• Salt——————————-as per test

For marinate the quail

• Turmeric Powder ————– 1/2 tsp
• Chili Powder—————–1/4 tsp
• Salt——————————-01 tsp

Method:

Marinate the quail with salt, turmeric powder, chili powder then keep it 30 min. for rest . In a medium heated pan  shallow fry the marinated quail . After quail become brown remove from the pan and put in a bowl .

Make the pan medium high heat then add cinnamon stick, cardamon, clove, black pepper corn, bay leaf , cumin seeds and dry red chili, roast all the whole spice for about 01 min. Later put oil   then add shredded onion and stir well . when onion will become nutty brown add garlic paste & ginger paste then add chui jhal , turmeric powder, cumin powder, mixed hot spices powder, cook and stir well until oil will come out from the gravy mixture

When oil will start to come out from the gravy add the quail and green peas ,mixed well . As per your consistency  of gravy add some hot water and keep it 10 min. to simmering point .when quail will be soft and aromatic flavor then serve .