July 17, 2012
Duck curry
Duck curry recipe is very tasty. Ducks are found largely in Bangladesh, India and Pakistan. Somebody thinks that it is an Indian curry. We can cook this recipe in many ways. Duck curry recipe is also called Massaman curry. It has a great flavor. The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili and tamarind sauce. We collect spices such as turmeric, cinnamon, star anise, cumin, cloves and nutmeg from Indonesia to the south coast of Thailand. This recipe is served with rice and sometimes with pickled ginger. It is very easy to cook this recipe. Tye method is as follows;
Ingredients: - 1 kg (2 lb) duck meat
- ½ cup finely chopped onion
- 1 tablespoon ground garlic
- 1 ½ teaspoon ground turmeric
- 1 ½ teaspoon chilli powder
- 1 tablespoon ground ginger
- 1 ½ teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 ½ teaspoon ground black pepper
- 1 bay leaf
- 3 sticks 2.5 cm piece cinnamon
- ½ teaspoon fenugreek seeds
- ¼ cup sliced onion
- 1 tablespoon crushed garlic
- ½ cup cooking oil
- Salt to taste.
How to prepare:
1. Cut the duck into medium sized pieces with skin on.
Except the fenugreek seeds, sliced onion, crushed garlic and 3 tablespoons of
oil, combine all other ingredients in a saucepan.
2. Add meat and mix well. Add 2-3 cups of water. Cover and
cook over moderate heat stirring from time to time.
3. When the meat is tender and gravy has thickened, lower
the heat; fry the meat stirring regularly until oil surfaces.
4. In a separate pan heat the remaining oil, put in the
fenugreek seeds. When the seeds pop add the sliced onion and the crushed
garlic.
5. Fry them golden brown, add the meat, stir and fry for 3 minutes.
Keep over very low heat for 5 minutes.
Serve with fluffy boiled rice, salad and boiled lentil. Yields
6 servings.
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