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PrintSOUR DUCK CURRY
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Reserve 1 tablespoon of drained fat. Heat the drained fat in a pan; cook onion for about a minute.
- Add ground coriander, ginger, turmeric, cardamom and paprika; cook, stirring for 2 more minutes or until spices become fragrant. Stir in tamarind juice with the stock.
- Return duck to pan, bring to boil; cook, uncovered for about half an hour on low flame or until duck turns tender.
- Combine the water and flour in small bowl; stir into duck mixture.
- Stir over medium heat until sauce boils and thickens. Stir fresh coriander just before serving.
INGREDIENTS
- 3 kgs duck, cut into serving-sized pieces. Cook until browned both sides and drained
- 250 grams brown onion, finely chopped
- 500 ml chicken stock
- 2 tablespoons water
- 2 tablespoons ground coriander
- 1½ teaspoons ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon ground cardamom
- ½ teaspoon paprika
- 2 tablespoons tamarind juice
- 1 tablespoon corn flour
- Salt, to taste
- 2 tablespoons chopped fresh coriander
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Wonderful written detail of this receipe. Pranaya Mathur darjeelingcarrental