Jungle curry with minced quail

Method

1. Remove all the meat and skin from the quails and coarsely mince in a food processor. Set aside.

2. For the quail stock: place the quail bones in a large saucepan with the water, bring to the boil, add the lemongrass, shallots, galangal, kaffir lime leaves and a pinch of salt. Simmer for 10 minutes.

3. For the curry paste: create a very coarse paste using a pestle and mortar, starting with the more fibrous ingredients, pounding each until a paste is formed before adding the next ingredient or group of ingredients. Begin with the dried chillies and sea salt. Once these have been pounded to a paste, add the small bird's eye chillies, then the galangal, followed by the lemongrass, the kaffir lime zest, garlic and finally the gapi and whole basil leaves.

4. For the curry: strain the stock and set aside 200ml. Trim the yellow aubergines and cut into fine wedges. Steep them in salted water for a few minutes. Scrape out the seeds (these are bitter and can cause a slight allergic reaction). Rinse well.

5. Heat the oil in a sauté pan, briefly fry the paste until fragrant, then add the minced quail and cook for a moment on medium heat, before adding the aubergines. Season with the fish sauce and sugar then pour in the stock. Simmer for 20 minutes until cooked. Add the holy basil and serve.

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Ingredients

4 Quail, (approx. 180g meat)

For the quail stock

4 Quail, bones
1 litre water
1 stick Lemon grass
2 Shallots, quartered
3 slices galangal
3 kaffir lime leaves

For the curry paste

50g dried prik gariang Chillies, or small dried chillies
1-2 large red dried chillies, soaked in cold water for 30 minutes
3-4 few bird's eye chillies, roughly chopped
1/2 tsp sea salt
2 tbsp finely chopped galangal
2 stalks Lemon grass, roughly chopped
kaffir lime, zest only
10 garlic cloves
1 tbsp shrimp paste, (gapi)
small bunch holy basil leaves

For the curry

200ml quail stock
100g or 3 yellow apple Aubergines
1 tbsp vegetable oil
2 heaped tbsp curry paste
1 tsp freshly-pounded holy basil leaves
2-3 tbsp Fish Sauce
pinch Palm sugar
small bunch holy basil leaves

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