Thara padre curry

Thara padre curry

Duck padre curry

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

The name of this curry has always fascinated me. Why it is called ‘padre’ curry is not clear. It contains arrack, or whisky, and one explanation offered is that it was a favourite with the padre because it was his only opportunity to imbibe!

Ingredients

Quantity Ingredient
2 x 1.7kg whole ducks
2 large onions, chopped
6 garlic cloves, chopped
1 1/2 tablespoons fresh ginger, finely chopped
2 tablespoons Ceylon curry powder
1 cinnamon stick
2 pandanus leaves
1 stem lemongrass, bruised
or 2 strips lemon zest
750ml coconut milk
2 teaspoons salt
60ml vinegar
60ml arrack or whisky
1 tablespoon soft brown sugar
2 tablespoons ghee or oil

Method

  1. Cut the ducks into portions. Put in a large heavy-based saucepan with all the remaining ingredients except the ghee, arrack and sugar. Bring to the boil, then reduce the heat to low, cover, and simmer until the duck is tender, about 1½–2 hours. Remove from the heat, remove the duck pieces from the sauce and drain.
  2. Heat the ghee in a separate saucepan over medium heat. Add the duck and cook until golden, pouring off any excess oil. Add the sauce, arrack and sugar, and simmer for a further 10 minutes. Serve with plain boiled rice or ghee rice, fried onion sambol and cucumber sambol. For another version of this dish, garnish with slices of lightly fried potato.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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