Friday, 27 July 2012

Duck Vindaloo


Duck is usually prepared with pepper & coconut milk in Kerala. A clear departure from the traditional is this recipe.



INGREDIENTS:
Duck: 1 (about 1.2 kg)
Onion: 3 sliced
Tomato: 3 chopped fine
Garlic: 1 tbsp
Ginger: 1 big piece
Red chilli powder: 2 tbsps
Turmeric powder: 1 tsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Fenugreek: ½ tsp
Cinnamon: 1” piece
Cloves: 4
Vinegar: 100ml
Curry leaves: a few
Oil: 2 tbsps
Salt to taste

METHOD:

Clean duck, cut into bite-sized pieces, rub in a little turmeric powder, salt, 2 tbsps vinegar & leave to marinate for 30 minutes.
Meanwhile, make the masala paste.
Grind ginger, garlic, red chilli powder, cumin, fenugreek, cinnamon, cloves with the remaining vinegar to a smooth paste.
In a pressure cooker, heat oil, add sliced onions & sauté till golden brown. (the colour of the dish depends on how you brown the onions.)
After this, add the masala paste, curry leaves & fry till raw smell goes.
Now, add the marinated duck & stir till they change colour.
Pour a cup of hot water (200 ml) & pressure cook for 10 minutes after the first whistle.
Open cooker after the steam goes, check if meat is done & evaporate excess gravy.
Adjust salt now.
Serve hot with any rice or roti preparation.
Leave more gravy if you plan to serve with appam or idiappam.