Roasted Quail and Curry Leaves Recipe by Chef Luke Nguyen

Have you ever eaten quail? If not, you ought to give them a try. These adorable small birds make for an intriguing, delicious, and mouthwatering roasted entrée.

Roasted Quail and Curry Leaves Recipe by Chef Luke Nguyen

Luke said about this recipe: I also like the roasted quails with curry leaves at Ikan Bakar Pak Lang in Kampung Baru. The quails, which are tucked within a fluffy bed of fried onion, chilies, and curry leaves, look (and smell) quite delicious. This meal is a part of the mind-boggling, help-yourself nasi kandar menu at the restaurant, where you begin with a large mound of steamed rice on your plate and then choose curries, salads, and other tantalizing foods to go with it. 

Prep Time 30 min Cook Time 30 min Rest Time 1 min Total Time 1 hr 1 min Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year




  1. Step 1

    Mix well after adding all the marinade ingredients to a sizable mixing dish. Add the quails and make sure they are well-marinated. For one hour, marinate in the refrigerator with a cover on.

  2. Step 2

    Set the oven's temperature to 200 C (400 F).

    Place the quails and marinade in a baking dish, and roast for 15 to 20 minutes, or until the quails are cooked through and have a light golden color.

  3. Step 3

    While waiting, heat the oil in a wok to 170°C (325°F), or until a bread cube thrown into the oil begins to brown after 20 seconds. Curry leaves should be briefly flash-fried in tiny batches until crisp. Remove with a slotted spoon, then thoroughly dry with paper towels.

  4. Step 4

    The whole chiles should now be fried in the hot oil for three minutes, or until they soften. Drain and remove. To soften and slightly caramelize the onion slices, cook them in oil over reduced heat of 150°C (300°F) for 4 minutes. Drain and remove.

  5. Step 5

    Place half of the fried onions and half of the crisp curry leaves in an equal layer on a serving plate. Finish with the remaining curry leaves, onion, and fried whole chilies before adding the whole roast quails. Steamed jasmine rice is recommended.


This is an edited excerpt from Street Food Asia by Luke Nguyen, which can be found in bookstores around the country.

Keywords: Roast Quail and Crisp Curry Leaves

Did you make this recipe?

Tag @topasianchefs on Instagram and hashtag it #topasianchefs so we can see all your recipes.

Pin this recipe and share it with your followers.

Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *


Share it on your social network