Curried Quail Eggs
2 (28 oz) cans diced tomatoes
2 (14 oz) cans coconut milk
1/2 tsp each: cumin,fennel seed, anise seed, caraway seed
1/4 tsp each: dried ginger, allspice, nutmeg
2 1/2 tbsp garam masala
1 1/2 tbsp hot curry powder
1 1/2 tsp tumeric
1 cinnamon stick
1/3 cup honey
3 celery stalks
30 quail eggs
Boil quail eggs. Place in cool water and peel and halve them lengthwise, distracting hungry children as needed.
Combine spices in mortar and pound until well blended. Coffee grinders work great for this too.
Preheat pan, add spices with oil of choice. Heat for 2 or 3 minutes.
While this is taking place blend tomatoes and coconut milk in food processor or blender until smooth.
Pour over spices and set to simmer over low heat stirring occasionally.
Slice carrots celery and other veggies of choice and add to the sauce, add honey and quail eggs.
Cover and simmer for 30 minutes stirring occasionally.