Bengali duck curry tempered Bengali-style with mustard oil and panch phoron: duck cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 33 minutes.
Prep 36 min Cook 57 min Serves 2 Hard
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🌶️Red Chili Powder1 tsp
🫙Mustard Oil2 tbsp
🍗Duck500 g, in pieces
🌿Panch Phoron1 tsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
Marinate the duck with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2
Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron.
4
Add the duck, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 47 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Cook meat low and slow (or pressure-cook) until it is truly tender before finishing the gravy.
