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1. Prepare spice paste.
Add spice paste, and puree.
Add the spice paste and toss.
Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
Add half the spice paste and rub it well all over the pieces of seafood.
Note: You can find harissa, the Tunisian spice paste, in Mediterranean markets.
In a bowl, mix together thoroughly the blended spice paste, ground spice mix and ground turmeric.
Finely grate the lime and add to the spice paste, reserving the juice.
Spoon over a little reserved spice paste and turn the quails in it.
Similar(2)
Add the mustard seeds and spice paste and, stirring constantly, fry for four minutes.
Add the oil and sauté the spice-paste mix for two minutes, until fragrant.
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