Directions:
- Combine quail, ginger, cardamom, cumin and lime juice in a bowl, refrigerate a few hours or overnight.
- Just before serving, tie quail legs together and cover the legs with aluminium foil.
- Place quail on a rack in a baking dish and cook in a moderate oven about 30 minutes or unti browned and tender, keep warm.
- Curried Butter Sauce:.
- Blend or process egg yolks, curry powder, juice, garlic and mustard until smooth.
- With motor running, pour in hot bubbling butter a little at a time, blend until mixture is thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.55 Kcal (798 kJ) | ||
| Calories from fat | 175.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.52g | 30% | |
|---|---|---|---|
| Cholesterol | 175.31mg | 58% | |
| Sodium | 46.12mg | 2% | |
| Potassium | 61.87mg | 1% | |
| Total Carbs | 1.34g | 0% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 6% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 365.62 Kcal (1531 kJ) | ||
| Calories from fat | 337.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.45g | 30% | |
|---|---|---|---|
| Cholesterol | 336.38mg | 58% | |
| Sodium | 88.5mg | 2% | |
| Potassium | 118.71mg | 1% | |
| Total Carbs | 2.58g | 0% | |
| Sugars | 0.32g | 1% | |
| Dietary Fiber | 0.62g | 1% | |
| Protein | 6.69g | 7% | |
| Vitamin C | 4mg | 3% | |
| Vitamin A | 0.4mg | 7% | |
| Iron | 2mg | 6% | |
| Calcium | 50.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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