Badhak vindaloo

Badhak vindaloo

Hot and sour curry of duck

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2.5kg whole duck
6-10 dried red chillies, seeded
125ml vinegar
6 garlic cloves
1 tablespoon fresh ginger, finely chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
2 tablespoons ghee or oil
2 teaspoons salt
1 tablespoon sugar

Method

  1. Wash the duck and pat dry with paper towel. Cut the duck into serving pieces.
  2. Soak the dried chillies in the vinegar for 5–10 minutes. Put the chillies, vinegar, garlic and ginger into a food processor and process until smooth.
  3. Transfer the chilli mixture to a large bowl and stir in the ground spices and pepper. Add the duck and turn to coat all over. Cover and leave to marinate for 2 hours or overnight in the refrigerator.
  4. Heat the ghee in a large heavy-based frying pan over medium heat. Add the duck and marinade, salt and a little hot water. Reduce the heat to low, cover, and simmer for 1½–2 hours, or until the duck is tender, stirring occasionally and turning the duck so that it does not stick in the pan or burn. Add more water if necessary during cooking. At the end of the cooking time, stir in the sugar until dissolved. Serve with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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