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.