Quail bird’s meat cooked with Bangladeshi spices and herbs . Here potato is optional but
Peanut and potato both make more tasty the dish .

Ingredients:

⦁ 500 g. quail with bone
⦁ 50 g. roasted peanut paste
⦁ 100 g. baby potato
⦁ 1/2 cup onion paste
⦁ 01 tbsp garlic paste
⦁ 01 tbsp ginger paste
⦁ 01 tbsp turmeric powder
⦁ 01 tsp cumin powder
⦁ pinch of cumin seed
⦁ pinch of black cumin seed
⦁ 01 pcs bay leaf
⦁ 02 pcs dry red chili
⦁ 01 red chili powder
⦁ 01 inch cinnamon stick
⦁ 02 pcs cardamon
⦁ 3-4 pcs cloves
⦁ 5-6 pcs black pepper corn
⦁ 1/2 tsp mixed hot spices powder
⦁ Salt as per taste
⦁ Oil for cooking

Method:

 Make the pan medium high heat then roast bay leaf, cinnamon stick, cardamon, cloves, dry red chili, cumin seed, black cumin,
put oil after 01 minuet . When oil will be heat then add shredded onion and stir well, after onion become brown add garlic
paste, ginger paste, peanut paste, turmeric powder, cumin powder, salt, red chili powder and continue stir until oil will come out from gravy .

 Add potato and quail on the gravy and mixed well . After few minuet add 02 cup hot water and keep it on high heat for about 10-12 minuet or until cook . Adjust with salt , sprinkle the mixed hot spices powder.

 Cover the Quail curry and keep it on simmering point for about 5-6 minuet . After finish cooking enjoy with steam rice,
yellow fried rice or roti .