Roast quail with crisp curry leaves

Method

1. Put all the marinade ingredients in a large mixing bowl and mix until well combined. Add the quails, coating them well with the marinade. Cover and leave to marinate in the refrigerator for 1 hour.
2. Preheat the oven to 200°C.
3. Transfer the quails and marinade to a baking dish and roast for 15–20 minutes until the quails are lightly golden and cooked through.
4. Meanwhile, pour the oil into a wok and bring to 170°C, or until a cube of bread dropped into the oil browns in 20 seconds. Flash-fry the curry leaves in small batches for a few seconds, just until crisp. Remove with a slotted spoon and drain well on paper towels.
5. Now fry the whole chillies in the hot oil for 3 minutes, or until softened. Remove and drain. Reduce the heat to 150°C, then stir the sliced onion in the oil for 4 minutes until softened and slightly caramelised. Remove and drain.
6. Arrange half the crisp curry leaves and half the fried onion on a serving platter in an even layer. Top with the whole roast quails and garnish with the remaining curry leaves, onion and fried whole chillies. Serve with steamed jasmine rice.