Ingredients:
|
|
---FOR THE SPICE POWDER--- |
| 1 1/2 |
tablespoons |
ground coriander |
| 2 |
teaspoons |
cayenne pepper |
| 1/4 |
teaspoon |
ground turmeric |
| 1/4 |
teaspoon |
freshly ground black pepper |
| 2 |
piece |
cinnamon stick -- (5 cm) |
| 6 |
whole |
cloves |
| 4 |
pieces |
cardamom pods |
|
|
---CURRY--- |
| 4 |
tablespoons |
vegetable oil |
| 1 |
small |
red onion -- (50 g/2 oz), finely sliced |
| 1 |
pieces |
fresh ginger -- peeled and cut into long, thin slices -- (2.5 cm) |
| 18 |
cloves |
garlic -- peeled and finely chopped |
| 6 |
medium |
fresh hot green chillies -- split at one end |
| 2 1/4 |
pounds |
duck -- skinned and cut into 2 inch pieces |
| 1 1/2 |
tablespoons |
white wine vinegar |
| 1 1/2 |
teaspoons |
salt -- (to 1 3/4 tsp.) |
| 1 1/4 |
cups |
coconut milk -- well stirred from a can or thick fresh milk -- (300 ml/10 ml oz) |
| 1 |
large |
potato -- cut into 2 inch pieces (200g/7oz) |
| 1 |
teaspoon |
ghee |
| 1 |
teaspoon |
brown mustard seeds |
| 3 |
small |
shallots -- ( to 4), (50 g/2 oz), finely sliced |
| 30 |
pieces |
fresh curry leaves -- , if available |
|
Preparation:
Put the coriander, cayenne, turmeric, black pepper, cinnamon, cloves and cardamom pods for the spice powder into a clean coffee grinder. Grind to a find powder. Set aside.
Heat 3 tablespoons of the oil in a large, wide pan or wok over medium heat. When hot, put in the onion. Stir and fry the onion for 3-4 minutes or until soft. Add the ginger, garlic, and chillies. Stir and fry for another 2-3 minutes. Add the duck, spice powder, vinegar and salt. Stir once then add 100 ml/ 3 1/2 fl oz/1/2 cup of the coconut milk and 300 ml/10 fl oz/1 1/4 cups water. Bring to the boil. Cover, turn the heat to low and simmer gently for 1 1/2 hours or until the duck is almost tender. Add the potatoes and cook for 20 minutes. Add the remaining coconut milk. Stir and gently simmer for 5-6 minutes.
Meanwhile heat the remaining oil and the ghee in a small pan over medium-high heat. When hot, add the mustard seeds. As soon as they pop, a matter of seconds, put in the shallots and the curry leaves. Stir and cook for a few minutes. When the shallots have browned slightly, empty the contents of the pan into the pan with the duck. Stir to mix. |
