Ingredients
|
Quantity
|
Dried red chillies – stemmed broken
|
6
|
Distilled white vinegar
|
½ cup
|
Garlic cloves – peeled
|
4
|
Peeled fresh ginger
|
½ piece
|
Ground cumin
|
2 tsp
|
Ground coriander
|
2 tsp
|
Ground cinnamon
|
½ tsp
|
Duck – quartered skinned
|
14 pound
|
Mild vegetable oil
|
2 tbsp
|
Salt
|
1 tsp or to taste
|
Water
|
1 cup
|
Sugar
|
2 tsp
|
Cilantro or parsley, minced
|
2 tbsp
|
Goa has developed its own cuisine and vindaloo is one of its main
creations. Two important features of vindaloo are the technique of marinating
meat in vinegar and the use of fiery spices. Although I have reduced the number
of chillies, 4 more may be added if a hotter dish is desired. Cornish hens may
be substituted for duck. Soak chillies in vinegar for 15 minutes. Add garlic
and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin,
coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice
paste. Cover and refrigerate for at least 2 hours.