nvkhkhr
Prime VIP
Prep time: 15 mins
Cooking time: 1 hour
(serves 5)
INGREDIENTS
1. Heat oil in a saucepan, add sliced onions and ginger-garlic paste and sauté until golden. Add chilli, coriander, turmeric and fennel powders and pepper. Add duck and mix to coat with spices. Add salt, half the coconut milk and the vinegar. Bring to a boil, then reduce heat and let it simmer.
2. When duck is tender, add the remaining coconut milk, bring to a boil again and remove from heat. Set aside.
3. For flavouring, heat ghee in a pan, add mustard, curry leaves, cinnamon and cloves. When mustard seeds crackle, remove from heat. Pour over duck curry and serve.
Cooking time: 1 hour
(serves 5)
INGREDIENTS
- 2tbsp each, cooking oil and ghee (clarified butter)
- 200g onion, sliced
- 3tbsp ginger-garlic paste
- 2tbsp each, chilli powder, coriander powder
- 1tbsp each, turmeric powder, fennel, finely-ground pepper
- 1kg duck, boneless, cubed
- salt, to taste
- 4 cups coconut milk
- 1tbsp each, vinegar, mustard seeds
- 20g curry leaves
- 10g cinnamon stick, crushed
- 2g cloves
1. Heat oil in a saucepan, add sliced onions and ginger-garlic paste and sauté until golden. Add chilli, coriander, turmeric and fennel powders and pepper. Add duck and mix to coat with spices. Add salt, half the coconut milk and the vinegar. Bring to a boil, then reduce heat and let it simmer.
2. When duck is tender, add the remaining coconut milk, bring to a boil again and remove from heat. Set aside.
3. For flavouring, heat ghee in a pan, add mustard, curry leaves, cinnamon and cloves. When mustard seeds crackle, remove from heat. Pour over duck curry and serve.
