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🇮🇳 Indian

Chandigarh Kashmiri Duck

🇮🇳 Indian

Kashmiri duck curry coloured with mild Kashmiri chili: duck cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 35 minutes.

Prep 38 min Cook 57 min Serves 2 Hard

Ingredients

  • Kashmiri Chili Powder1 tsp
  • Onion2 medium, finely chopped
  • Tomato2 medium, chopped
  • Garlic4 cloves, minced
  • Ginger1 tbsp, grated
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Duck500 g, in pieces

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2, juiced
  • Fennel Seeds1 tsp

Instructions

  1. 1

    Marinate the duck with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.

  2. 2

    Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.

  3. 3

    Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the Kashmiri chili powder.

  4. 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. 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.

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Video: Kashmiri Batak te Gogji-Duck and turnip-Kashur gogji batuk-winter delicacy-tasty duck curry #kashmir · on YouTube