SRI LANKAN DUCK CURRY

Ingredients:
Skinless, boneless duck - 700 gms (cubed)
Corn flour - 50 gms
Vegetable oil - 4 tbsp
Garlic cloves- 3 (crushed)
Fresh ginger  -1" (finely chopped)
Onions - 2 (finely chopped)
Coconut milk - 300 ml
Vinegar - 1 tbsp
Worcestershire sauce - 1 tsp
Molasses or muscovado sugar - 1 tbsp
Fresh basil leaves - 1 tbsp
Fresh coriander leaves- 1 tbsp
Garam masala -  1 tsp
Fresh red chillies -1-3 (slit)
Salt to taste

Whole spices:
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
fennel seeds - 1 tsp
Black mustard seeds - 1 tsp
Green cardamom - 6

Ground Spices:
Cinnamon - 1 tsp
Cloves - 1/2 tsp
Chilli powder -1/2 tsp

Method:

• Heat a wok or kadai over fairly high heat. Add the whole spices and dry fry, stirring constantly, for about 30 seconds.
• Leave to cool, then grind to make powder.
• Add the ground spices and mix well.
• Toss the duck in the corn flour until evenly coated. 
• Heat the oil in a wok and carry out the initial fry with the garlic, ginger, spices and onions.
• Increase the heat and add the duck.
• Stir fry for about 5 minutes, adding just enough water to keep the duck moist.
• Cook further 10 minutes, stirring and adding a little water from time to time.
• Add the coconut milk, vinegar, worcestershire sauce and sugar and mix well.
• Cook for further 5 minutes, stirring from time to time.
• Add the basil, coriander, garam masala and chillies for a final 5-8 minutes or until the duck is tender.
• The curry should be creamy and not too thin.
• Season to taste, garnish and serve.