November 28, 2017


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


  • 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.

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