Ingredients
- Duck – 1 kg
- Onion – 2 medium, thinly sliced
- Ginger –garlic paste – 2 tbsp
- Green chilies – 5 – 6, slit
- Curry leaves – 1 sprig
- Tomato – 2 small, sliced
- Coconut milk – 1 cup, medium-thick
- Hot water – 1/2 cup
- Vinegar – 1 tsp
- Red chilly - 2
- Turmeric powder – 1/2 tsp
- Kashmiri chilly powder – 1.5 tbsp
- Coriander powder – 1.5 tbsp
- Fenugreek powder – 1 pinch (optional)
- Garam masala powder – 1 tbsp
- Cloves – 4 – 5
- Cardamom – 1
- Cinnamon stick – 1 inch
- Bay leaves – 1 – 2
- Slightly crushed whole pepper corns – 1/2 tsp
1. Heat oil in a heavy-bottomed pan at medium heat. Splutter mustard seeds and fry dried red chilies and coconut bits until golden colored. Add the whole spices and saute for a few seconds.
2. Add ginger-garlic paste, green chilies, curry leaves and thinly sliced onion. When the onion turns light golden, add the spice powders. Mix well and saute until the raw smell of spices gone.
3. Add 1/2 cup of hot water, 1 tsp vinegar, sliced tomato pieces, few curry leaves, enough salt and the duck pieces. Mix well. Bring to a boil and bring down the heat to medium-low. Cover and cook until the duck is half-done, stirring once or twice in between. Open and cook for 5 minutes at high heat until the gravy almost dries up, stirring in between so that it won’t stick to the bottom.
4. Add 1 cup of coconut milk. Mix well. Bring to a boil and lower the heat to medium-low. Continue cooking for another 10 – 15 minutes, until the curry changes to a brown color and oil starts floating on top.
