Roasted Quail Eggs

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 If you're looking for a flavorful snack to enjoy with your evening tea, these roasted quail eggs are just the thing. Delicately spiced with chili powder and infused with the aromatic goodness of curry leaves and ginger-garlic paste, these bite-sized treats are both satisfying and delicious. The coconut oil adds a rich, nutty flavor that perfectly complements the soft, boiled quail eggs, making this dish a delightful fusion of textures and tastes. Whether you're hosting friends or just treating yourself, this quick and easy recipe is sure to become a favorite.



Ingredients

List the ingredients with precise measurements:

  • 12 quail eggs, boiled and peeled
  • 2 tablespoons coconut oil
  • 1 tablespoon ginger-garlic paste
  • 10-12 curry leaves
  • 1 teaspoon chili powder (adjust to taste)
  • Salt to taste

Instructions

Provide step-by-step instructions:

  1. Prepare the Eggs: Start by boiling the quail eggs for about 4-5 minutes until fully cooked. Once done, peel the eggs and set them aside.

  2. Heat the Oil: In a pan, heat the coconut oil over medium heat. Add the curry leaves and let them sizzle until crispy.

  3. Add the Paste: Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.

  4. Spice It Up: Sprinkle in the chili powder and a pinch of salt. Stir well to combine, making sure the spices don't burn.

  5. Roast the Eggs: Gently add the boiled quail eggs to the pan. Toss them in the spice mixture, ensuring they are well-coated.

  6. Serve: Continue roasting the eggs for about 2-3 minutes until they develop a golden crust. Serve hot, garnished with extra crispy curry leaves.

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