Keto Quail Roast With Mustard-Coconut Sauce Recipe

About this recipe

A unique Odia-inspired roasted quail dish, marinated with traditional spices, slow-roasted to perfection, and served with a delicate mustard-coconut sauce. A perfect keto-friendly dinner bursting with authentic local flavors.

Ingredients

• 250g Green Chilli
• 100 g Lemon
• - Mustard Seeds
• 250 ml Coconut Milk
• 130G Sempio Braised Quail Eggs In Soy Sauce 샘표 메추리알 장조림 130G
• 200 ml Mustard Oil
• 250g Garlic
• 250g Ginger
• 20 g Turmeric Powder
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Prepare the marinade by mixing mustard oil, garlic paste, ginger paste, green chili, turmeric powder, red chili powder, ground mustard seeds, and salt in a bowl.
2. Step 2: Rub the marinade evenly over the quails, ensuring the cavity is also coated. Let the quails marinate for 20-30 minutes at room temperature.
3. Step 3: Preheat the oven to 180°C (350°F). While waiting, prepare the mustard-coconut sauce by mixing the thick coconut milk with a pinch of salt and ground mustard powder. Set this aside.
4. Step 4: Place the marinated quails on a baking tray lined with parchment paper or lightly greased with mustard oil. Roast in the preheated oven for 25-30 minutes, turning the quails halfway through, until golden brown and cooked through.
5. Step 5: During the last 5 minutes of roasting, brush the quails with a light coating of mustard oil for enhanced flavor and a glossy finish.
6. Step 6: Remove the quails from the oven and let them rest for 5 minutes. Serve them on a platter, drizzled with the mustard-coconut sauce, and garnished with fresh coriander leaves. Serve with lemon wedges on the side.