🇮🇳 Indian

Kolkata Duck Curry

Name: Kolkata Duck Curry
Prep time: 25 min
Cook time: 66 min
Total time: 91 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, thinly sliced Onion; 2, chopped Tomato; 2-inch piece Ginger; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 3 medium, cubed Potato; 2 Bay Leaf; 2 tsp Red Chili Powder; 1 tsp Mustard Oil; 500 g, bone-in Duck

🇮🇳 Indian

Bengali hash er jhol — duck with potato in mustard-oil gravy, winter Sunday royalty. Long-cooked, spice-deep and Sunday-afternoon slow. Serve with steamed rice, rumali roti or plain parathas.

Prep 25 min Cook 66 min Serves 3 Hard

Ingredients

Yogurt1/2 cup, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, thinly sliced
Tomato2, chopped
Ginger2-inch piece
Coriander Powder2 tsp
Turmeric Powder1 tsp
Whole Garam Masala Spices2 tsp
Potato3 medium, cubed
Bay Leaf2
Red Chili Powder2 tsp
Mustard Oil1 tsp
Duck500 g, bone-in

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Marinate the mutton in the potato and yogurt — long and slow is the only way tender happens.
2
Get the oil properly hot, drop in bay, cardamom, cinnamon and cloves, and wait for the perfume.
3
Brown the onions hard; the darker they go (without burning), the deeper the final gravy.
4
Add the duck with all its marinade, cook off the rawness, then add water for the long simmer.
5
Cook patiently — the gravy should coat the meat, not swim — and rest before serving with the ginger.

Chef's tip

Browning the onions properly is 80 percent of the flavour.

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Watch how it's made

Video: 🦆 DUCK CURRY 🥘 IN VILLAGE STAIL IN KOLKATA · on YouTube