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🍽️ Quail with Tamarind Marinade and Nectarines

398 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 tbsp red curry paste
• 150 g tamarind paste
• 1 tsp sugar
• salt
• 900 g quail (ready for cooking, 6 quails)
• 375 g nectarine (3 nectarines)
• 1 tbsp olive oil (plus some oil for the grill)
• 1 tbsp curry powder
• pepper
• 0.5 frisée
• 0.5 red oak leaf lettuce
• 150 ml light vinaigrette

Instructions

1. 1. Peel the garlic cloves and chop them very finely.
2. 2. In a bowl, mix the chopped garlic with the curry paste, tamarind paste, sugar, and a generous pinch of salt.
3. 3. Rinse the quails under cold water and pat them dry inside and out with kitchen paper.
4. 4. Rub the quails all over with the tamarind-garlic mixture.
5. 5. Place the marinated quails in a dish, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
6. 6. Wash the nectarines thoroughly.
7. 7. Cut the nectarines in half and remove the pits.
8. 8. In a small bowl, whisk together the oil, curry powder, a little salt, and pepper.
9. 9. Toss the nectarine halves in the spice mixture until they are well coated.
10. 10. Trim the salad greens, wash them, and spin them dry.
11. 11. Preheat a charcoal grill and lightly oil the grill grates.
12. 12. Place the quails on the grill and cook them over medium heat, turning frequently, for 12 to 15 minutes until done all over.
13. 13. Wrap the grilled quails in aluminum foil and let them rest for about 5 minutes.
14. 14. Place the marinated nectarines on the grill cut-side down.
15. 15. Toss the dry salad greens with the remaining spice-oil mixture.
16. 16. Serve the salad on plates, top with the grilled nectarines, and serve the quails alongside.

Nutrition per serving

• kcal: 398
• Protein: 26 g · Fett/Fat: 25 g · Carbs: 15 g