Easy Duck Curry Recipe / Spicy Indian Duck Curry Fiji Indian Style

Easy Duck Curry Recipe/Spicy Indian Duck Curry Fiji Indian Style

Ingredients:
Meat:
• Duck (frozen or fresh)
• 2 tsp turmeric (for rubbing on the duck)
Curry:
• 1 large onion finely chopped
• 2 tbsp oil for cooking
• Salt to taste
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• Curry leaves, roughly chopped
• 1 tsp Turmeric
• 3 tbsp curry powder
• 1 small chilli chopped (or one tsp chilli powder)
• 1 tbsp soya sauce
• ¼ cup water, mixed in 1 tsp tamarind
• 2 tsp fennel seeds (roasted and ground into powder see tip)
• 2 tbsp garlic paste
• 1 tsp ginger paste

Method:
1. Defrost, wash and dry the duck before burning it on a BBQ, blow torch or open fire to burn the fine feathers
2. Rub the 2 tsp of turmeric all over the duck and wash it well
3. Cut into small pieces, leaving some of the fat and skin on and put it aside
4. Put a pan on medium to low heat and heat some oil for 30 seconds
5. Add onions, curry leaves, and cumin and mustard seeds
6. Give it a mix and cook it for 2 minutes or until the onions are translucent with the lid on
7. Add chopped duck, curry powder, turmeric, salt, chilli and soya sauce and mix well
8. Put the lid on cook it for 20 minutes, stirring twice during cooking
9. While waiting for the curry to cook, get the tamarind water ready and put it aside
10. After 20 minutes mix it again and add ginger and garlic paste and the fennel powder
11. Mix it well and close the lid and cook it for a further 20 minutes and stir twice during cooking
12. After 20 minutes, mix it again and taste the salt and also check for tenderness (see tip for using fresh duck)
13. Once the meat is tender cook for a further 10 to 15 minutes until the liquid is reduced by half
14. Add your tamarind juice, mixing well to combine and cook for 1 minute without the lid
15. Turn the heat off and garnish it with coriander leaves
16. Enjoy with rice, roti or pooris

Tip:
• When using fresh duck which always seems to be tougher, it always requires extra cooking time on low heat. And if this is the case where the meat is tough, then you can cook for a further 20 to 30 minutes on very low heat or until the meat is tender with the lid on. And then continue from step 13.
2. To make fennel powder, take your fennel seeds, dry roast it for 2 minutes on very low heat or until an aroma is released. Cool it down and grind it into a powder. Store it in a sealed container and use it as required.

Link for roti: https://youtu.be/ehUScMmM7-Q
Link for freezing coriander: https://youtu.be/jN3kzETowjM
Link for Pooris: https://youtu.be/poyFQtS_00E

Видео Easy Duck Curry Recipe / Spicy Indian Duck Curry Fiji Indian Style канала Anita's Guide to Simple and Easy Cooking