Ingredients:
Duck – 1 kg
Coriander Powder – 2 tblsp
Chilli Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Cinnamon – 2 inch piece
Cloves – 6
Cardamom Pods – 4
Aniseed – 1 tsp
Potatoes – 4
Refined Vegetable Oil – 1/4 cup
Onion – 1/2 cup, sliced long and thin
Ginger – 2 tsp, sliced long and thin
Garlic – 8 cloves
Green Chillies – 6, slit
Vinegar – 2 tblsp
Salt to taste
Thin Coconut Milk – 3 cups
Thick Coconut Milk – 1 cup
For the Seasoning:
Refined Vegetable Oil – 1 tblsp
Ghee – 1 tsp
Mustard Seeds – 1 tsp
Button Onions – 2 tblsp, sliced
Curry Leaves – few
Method:
1. Wash and clean the duck.
2. Cut the duck into 8 to 10 pieces.
3. Grind chilli powder, coriander powder, turmeric powder, cinnamon, cloves, cardamom and aniseed into a paste.
4. Peel and quarter the potatoes.
5. Heat the oil, add the sliced onion, ginger, garlic and green chillies and fry well to a golden brown.
6. Add the ground paste and saute.
7. Add meat, vinegar and salt.
8. Stir for 5 minutes to blend all the ingredients.
9. Stir in the thin coconut milk, cover the pan with a lid and cook the duck.
10. When the duck is done, add the quartered potatoes.
11. After the duck and potatoes are cooked, add the thick coconut milk and remove from fire.
12. Heat the oil and ghee.
13. Splutter the mustard seeds and gently fry the sliced button onions and curry leaves.
14. Add this to the curry.
15. Serve hot.
