Pre heat the oven to 220C gas 7.
Heat the oil, then add all the spices and cook over a low heat for 1-2 minutes.
Next add the onions and garlic and cook again until the start to take a little colour on the edges.
Stir in the tomato puree and stock and bring to the boil.
Simmer for 5 minutes to reduce roughly by half the original volume.
Add the beets and cook again gently until the stock is well reduced and coating the beetroot nicely, not too thick.
Check the seasoning and adjust if needed.
Heat the oil in an ovenproof frying pan.
Season the quail all over and place side down into the hot oil.
Place the pan in the oven and cook for 4 minutes.
At the 5-minute point, remove the pan and turn onto the birds onto the other side.
Return for a further 5 minutes.
When cooked, remove from the oven and rest for 10 minutes under foil.
Gently heat the beetroot, trying not to break them up too much.
Remove from the heat and add about 50g crème fraîcheand swirl through. Keep off the heat.
Place the quails in warm bowls and spoon the curry right alongside. Finish with a few sprigs of coriander and a small spoon of crème fraîcheon top of the beetroot.