Saturday, February 18, 2012

Native Duck Curry

Native Duck Curry

Very tasty dish. Conventional dish of Bangladesh. Generally cooked occasionally, during winter season. In some area this curry is served with different “Pitha (sort of cake)” made with rice powder. Also popular with thin chapatti’s made of rice powder. The curry is a bit hot and spicy. Try one time you must want to cook over again. 

Duck big size 1 ½ kg
Vegetable oil 1 ½ cup
Onion sliced ½ cup
Onion paste ½ cup
Garlic paste 2 table spoon
Ginger paste 1 table spoon
Hot spices powder (cardamom, cinnamon, clove) 1 tea spoon
Bay leaf 2
Black pepper powder ½ tea spoon
Turmeric powder 2 tea spoon
Red chili powder 2 tea spoon
Fenugreek seed ½ tea spoon
Cumin powder 2 tea spoon
Bay leaves 2-3
Coriander powder ½ tea spoon  
Green chili whole 4 pieces
Salt as per taste
Water 5 cups

Cooking Method:
Take sliced duck in a cooking pan. Add all ingredients except water.  Put on high heat, stir gently but constantly. Let it boiled and keep on heat until the bottom of the pan get dried and sticky. Add 3 cups water, when water starts boiling then put cover on pan. Wait for 25 minutes. Add rest 2 cups water heat until produce thick gravy and meat well done. Spread ½ tea spoon roasted and grated hot spices over the cooked curry, keep the cover closed for 5 minutes. Remove from heat. Best with plain rice, pilaw, chapatti and paratha. 10 servings.
Enjoy this delicious dish!!

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