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Guwahati Bengali Duck 🇮🇳 Indian
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 28 minutes.
Ingredients 🧅 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 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🍗 Duck 500 g, in pieces 🌿 Panch Phoron 1 tsp Optional extras 🌿 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 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 46 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: Cheapest Duck curry || in Guwahati || Duck curry || assamese vlog · on YouTube
Guwahati Bengali Duck
Time 88 min
Serves 5
Level Hard
Prep / cook 32 / 56 min Ingredients 🧅 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 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🍗 Duck 500 g, in pieces 🌿 Panch Phoron 1 tsp Optional 🌿 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 mustard oil, crackle the cumin seeds and panch phoron, 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 panch phoron. Add the duck, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 46 minutes. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
