Curried eggs are a great dish if you want to spice up your Sunday brunch or breakfast a bit. Miniaturising a curried egg dish with quail's eggs will be a great addition to a little Indian-influenced snack selection, with or without basmati rice.
12 quail's eggs, boiled for 2-2 minutes, cooled in cold water and carefully peeled
A few wild garlic leaves
A few sprigs of coriander, chopped
For the sauce
A good knob of butter or ghee
4 medium shallots, peeled and finely chopped
2 cloves of garlic, peeled and crushed
A small piece of root ginger, peeled and finely grated or chopped
1 small red chilli, sliced
¼tsp ground turmeric
1tsp ground cumin
tsp cumin seeds
1tsp curry powder
tsp fennel seeds
tsp fenugreek seeds
A few curry leaves
A pinch of saffron threads
100ml stock (¼ of a good-quality cube will do, dissolved in that amount of hot water)
100ml double cream (optional)
Salt and freshly ground black pepper
Melt the butter in a heavy-based pan and gently cook the shallots, garlic, ginger and chilli without colouring. Add all of the spices and cook for another minute to release their flavours. Add the stock, bring to the boil and allow it to reduce by half. Pour in the cream and simmer until reduced by half. Coarsely blend half of the sauce in a liquidiser – or with a stick blender – until smooth and put it in a clean pan. Adjust the seasoning, if necessary.
To serve, roughly chop through the wild garlic leaves and add to the sauce with the quail's eggs and heat through for a minute or so. Transfer to a serving dish and scatter over the coriander leaves.