Duck Curry | #duckcurry #perimaskitchen

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more economical.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: curry powder

Homemade paste can control ingredients, while curry powder is a budget-friendly alternative.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, while carrots are more accessible.

Heat vegetable oil in a large pot.

Add 2 diced large onions and sauté until browned.

Add 3 green chilies and stir.

Add a cinnamon stick, 2 cloves, and 1 bay leaf; fry together to release flavors.

Add 1 teaspoon roasted dhanya powder, 1 teaspoon cumin powder, 1.5 teaspoons biryani mix, 1 heaped teaspoon turmeric, 2 teaspoons kashmiri chili powder, and 2 teaspoons everyday masala; mix well.

Add 2 teaspoons crushed ginger and 2 teaspoons crushed garlic, along with whole garlic cloves and fresh curry leaves; mix and fry for a few seconds.

Add 2 liquidized large tomatoes and 1/4 teaspoon sugar; mix to form the base of the curry.

Cover and let simmer on low heat for a few minutes.

Prepare duck pieces by rinsing in 1 tablespoon lemon juice and draining.

Add duck pieces to the pot and season with salt; mix everything together.

Turn heat down to low and cook for over an hour without adding water, checking and stirring occasionally.

After an hour, check for tenderness; if tender, braise with the lid off to evaporate excess water for 10-15 minutes.

Once done, add fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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