In a mortar and pestle crush the salt, half the garlic, coriander powder and cardamom pods together, then add the ginger and melted butter and crush to form a paste. Take the spatchcocked quails and smear over the paste, marinade for half an hour. To make the garnish take a large pan and add the vegetable oil, remaining garlic, spring onion, black peppers, cumin, coriander and desiccated coconut. Stir over a medium heat until the coconut is toasted brown. Dribble olive oil over a hot griddle pan. Place the quails, marinade side down, on the griddle. Cook on each side for 3-4 minutes to have the quails rare or 4-5 minutes to have them well done. Place the quails on a green salad and dribble with olive oil, sprinkle over the coconut mixture and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1439 (83%)|
|Amt Per Serving||% DV|
|Total Fat 159.9g||213 %|
|Saturated Fat 85g||425 %|
|Monounsaturated Fat 47.6g|
|Polyunsanturated Fat 15.7g|
|Cholesterol 409.5mg||126 %|
|Sodium 798.4mg||28 %|
|Potassium 1134.4mg||30 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 27.3g|
|Protein 49.8g||71 %|
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Calories per serving: 1732
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