JavaScript is disabled — pantry matching, search and filters need it. The recipe catalog still renders below.
Skip to content Watch video 🇮🇳 Indian
Erode Dhaba Duck 🇮🇳 Indian
Dhaba duck curry cooked hearty dhaba-style with garam masala: duck cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 38 minutes.
Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🍗 Duck 500 g, in pieces Optional extras 🧀 Butter 1 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Marinate the duck with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2 Heat the vegetable oil, crackle the cumin seeds, 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 garam masala.
4 Add the duck, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 58 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.
Video: Famous ERODE Style DUCK CURRY Recipe | ஈரோடு வாத்து கறி விருந்து | Tasty Duck Gravy Recipe - Meipix · on YouTube
Erode Dhaba Duck
Time 98 min
Serves 4
Level Hard
Prep / cook 30 / 68 min Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🍗 Duck 500 g, in pieces Optional 🧀 Butter 1 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Marinate the duck with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala. Add the duck, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 58 minutes. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
