Traditional spicy Duck curry | hasher kalia recipe | spicy duck curri

Traditional spicy Duck curry | hasher kalia recipe | spicy duck curri

Ingredients

  • for spice powder:

  1. cinnamon - 1 inch 2 sticks

  2. Green Cardamon - 3 pieces

  3. cloves - 1/2 teaspoon

  4. whole black pepper - 1/2 teaspoon

  5. whole methi - 1/2 teaspoon

  6. whole coriander - 1/2 teaspoon

  7. whole cumin - 1 teaspoon

  • for curry:

  1. duck / hash - 1 1/2 kg with bone and skin

  2. tok doi(plain yogurt)/Curd - 1/2 cup

  3. ginger paste - 2 teaspoon

  4. garlic paste - 2 teaspoon

  5. cumin paste - 1 teaspoon

  6. coriander powder - 1 teaspoon

  7. turmeric powder - 1 teaspoon

  8. red Chili Powder - 1 teaspoon

  9. onion paste - 1/2 cup

  10. mustard oil - 1/4 cup

  11. Whole garam masala-cinnamon,cardamon, bay leaf - as required

  12. salt - 2 tsp or to taste

  13. water - 1 cup

  • other ingredients:

  1. fried onion/beresta - 1/2 cup

  2. fried garlic - 2 tablespoon

Instructions

spice powder preparation:

  • heat a pan and fry whole spices until light brown.
  • remove from heat and make a fine powder. keep aside.

marinate the meat:

  • wash and drain meat pieces. pat dry and take in a bowl.
  • mix tok doi/yogurt with meat.
  • then mix ginger, garlic, cumin paste and coriander, turmeric and chili powder. mix onion paste and marinte for 15 minutes.

cooking method:

  • heat oil in a pressure cooker. add whole garam mashla. fry a little.
  • add marinated meat and cook 5 minutes or until oil is separated from spices, that is called koshano in our country.
  • then add one cup of water and cover with lid. cook 20 minutes.
  • remove from pressure cooker and keep into a deep bottom pan.
  • mix fried onion, fried garlic and spice powder.
  • cook 5 minutes.
  • turn off flame and transfer to serving dish. sprinkle some fried onion and serve with rice or ruti.