|
Ingredients
|
For 6 to 8
|
|
Duck
|
1
|
|
Chilli powder
|
1 tbsp
|
|
Coriander powder
|
1 large pinch
|
|
Pepper
|
1 large pinch
|
|
Turmeric
|
1 tsp
|
|
Ghee or mixture of ghee and oil
|
½ cup
|
|
Onion
|
1 large
|
|
Vinegar
|
1 tbsp
|
|
Coconut
|
1
|
|
Salt
|
to taste
|
|
To temper:
|
|
|
Ghee
|
1 tbsp
|
|
Cinnamon
|
2.5cm (1”) piece
|
|
Cloves
|
3
|
|
Mustard seeds
|
1 tsp
|
Clean and joint duck. Grind together chilli powder,
coriander, pepper and turmeric. Slice onion. Grate coconut and take out three
extractions of coconut milk. Heat oil, add sliced onion and ground ingredients.
Saute. Add duck, fry for 5 minutes. Add salt and third extract of coconut milk
and vinegar and bring to boil. Simmer. When the duck is nearly done, and second
extract of coconut milk. simmer for 5 – 10 minutes. Add first extract. Bring to
a boil. Remove from fire. Heat the ghee. Add crushed cinnamon, cloves and
mustard seeds. When the seeds crackle, pour over curry and mix well.
