Quail With Indian Spices

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4 quail
1 teaspoon chopped garlic
1 teaspoon salt
1 teaspoon finely grated ginger
1 tablespoon oil
3 tablespoons natural yoghurt
3 teaspoons ground coriander
2 teaspoons rice flour (*)
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon white pepper
1/2 teaspoon chili powder

Using scissors or poultry shears, split the quail down the backbone and open out flat
Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.
Crush the garlic with the salt until very smooth, then mix in the remaining ingredients.
Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.
Remove from the marinade, reserving it.
Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.
It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.
Cook until the quail are brown and crisp.
*toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice cruncy coating.