Duck Curry - Indian Style Duck Curry Recipe with ground roasted spices

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.

Remove the skin from the medium-sized farm duck and chop it into smaller pieces.

Roast the whole spices (dry red chillies, black cardamoms, cloves, star anis, cinnamon) on low flame for about a minute until nicely roasted.

Transfer the roasted spices to a mortar and grind them down, but not too finely to maintain the aroma.

Heat mustard oil in a pot and check if the oil is hot.

Add the chopped onions to the pot and fry for around 2 minutes.

Add the roughly ground ginger and garlic to the pot and fry together with the onions.

Add the chopped duck pieces to the pot and fry on high heat for 2-3 minutes, stirring occasionally.

Add the roasted spices into the pot and stir well to coat the duck pieces evenly.

Add the powdered spices (turmeric, red chilli, cumin) into the pot and mix well, frying for a couple of minutes.

Add the chopped canned tomatoes to the pot and stir, frying until the tomatoes are completely mushy.

Add salt according to taste and enough water to cover the duck pieces.

Stir the pot and bring it to a boil, then cover with a lid and cook on low flame for at least 45 minutes.

In a separate pan, heat some mustard oil and add the quartered potatoes.

Add a bit of turmeric powder, chili powder, and salt to the potatoes and stir to coat them.

Fry the potatoes until they have a nice golden color, which will take around 1-2 minutes, then take them out of the pan.

Check on the curry; if the duck looks cooked, add the fried potatoes into the curry and mix well.

Cover the pot and cook for an additional 15 minutes until the potatoes are done.

After 15 minutes, take the lid off and check the curry; it should be ready.

Garnish the dish with freshly chopped coriander before serving.

Serve the duck curry with rice, chapatis, or bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens