Ingredients:
Duck – 500 gms, cut into bite sized pieces, washed and drained
Oil – 1 tblsp
Onion – 1, sliced
Ginger – 1 two inch piece, chopped
Garlic – 5 to 6 cloves, chopped
Green Chillies – 3, slit
White Vinegar – 2 tsp
Salt – 1/2 tsp
Coconut Milk – 1 cup, thick
Grind to a fine paste:
Cinnamon – 1 two inch piece, broken into pieces
Cloves – 2 to 4
White Cardamoms – 2, peeled
Coriander Powder – 1 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Black Pepper Powder – 1/4 tsp
Water – 1 tblsp
For Tempering:
Ghee – 1/2 tsp
Mustard Seeds – 1/2 tsp
Small Onions – 2, chopped
Curry Leaves – few
Method:
1. Heat oil in a pan.
2. Add sliced onions, ginger, garlic and green chillies.
3. Fry till onions turn translucent.
4. Add duck, vinegar, salt, ground paste and 1/2 cup of water.
5. Cover pan with a lid.
6. Cook over low heat till duck is half cooked.
7. Pour in coconut milk and bring to a boil.
8. Lower heat and simmer gently till duck is cooked and gravy thickens.
9. Heat ghee for tempering in a small pan.
10. Fry the mustard seeds till it starts spluttering.
11. Add the remaining tempering ingredients and fry till small onions turn brown.
12. Pour this into curry and mix well.
13. Serve with rice.
note: image is for illustration purposes only and not that of the actual recipe.
image credit: flavors of mumbai.
