Assamese Duck Curry
Assamese Duck Curry is a traditional dish that originates from Assam, India. It's a flavorful dish with a thick and creamy gravy, made with spices like bay leaf, cardamom, coriander, cumin, ginger, and garlic. The curry is full of flavors and the duck meat is marinated in a mixture of yogurt, salt, and spices for several hours before it is cooked with potatoes, onions, and tomato puree. The dish is usually served with steamed rice or roti.
Equipment
- 1 Frying Pan
Ingredients
- 500 gm duck meat cut into cubes
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 bay leaf
- 2 cardamom pods
- 2 cloves
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 onion chopped
- 1 tablespoon tomato puree
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 2 potatoes cubed
- 1/2 cup yogurt
- 1/2 cup water
- 2 tablespoons fresh coriander chopped
Instructions
- Marinate the duck meat in a mixture of 1/2 cup yogurt, 1 teaspoon salt and 1/2 teaspoon turmeric powder for at least 1 hour.
- Heat the oil in a pan over medium heat. Add the cumin seeds, coriander powder, bay leaf, cardamom, and cloves and fry for a few seconds.
- Add the ginger and garlic and fry for a few more seconds.
- Add the onion and fry until golden brown.
- Add the tomato puree, red chilli powder, turmeric powder, garam masala, and salt and fry for 1 minute.
- Add the marinated duck pieces and fry for 5-7 minutes.
- Add the potatoes and fry for a few more minutes.
- Add the yogurt and water and bring to a boil.
- Reduce the heat to low and simmer for 15-20 minutes or until the duck and potatoes are cooked.
- Garnish with fresh coriander and serve hot with steamed rice or roti.