Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1.5 kg of bone-in duck pieces with 1 teaspoon turmeric powder and 1.5 teaspoons salt for at least 30 minutes.

2. 2

   Heat 3 tablespoons mustard oil in a heavy-bottomed pot over medium heat, then add 1 teaspoon fenugreek seeds and 15-20 fresh curry leaves, letting them splutter for 30 seconds.

3. 3

   Add 2 large finely chopped onions and sauté until translucent, then stir in 3 tablespoons ginger-garlic paste and 3 slit green chilies, cooking for another 2 minutes until fragrant.

4. 4

   Introduce 2 tablespoons coriander powder and 1.5 teaspoons red chili powder, stirring well for 1 minute to toast the spices, ensuring they do not burn.

5. 5

   Add the marinated duck pieces and 2 medium pureed tomatoes to the pot, mixing thoroughly and cooking for 10-12 minutes until the duck is lightly browned and releases some of its juices.

6. 6

   Pour in 400 ml of full-fat coconut milk and 1.5 cups of water, bringing the mixture to a gentle simmer, then cover and cook for 50-60 minutes, or until the duck is tender.

7. 7

   Stir in 1 tablespoon garam masala and simmer uncovered for an additional 5 minutes to thicken the gravy slightly.

8. 8

   Garnish with 0.5 cup of fresh chopped coriander before serving hot with rice or bread.