Duck & Potato Curry
|Fish sauce||1 Tablespoon|
|Duck||1⁄2 Medium, cut into 1 inch chunks|
|Waxy potatoes||4 , cut into 1 inch cubes|
|Onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), crushed|
|Crushed dried chillies||1 Teaspoon|
|Groundnut oil||200 Milliliter|
Mix the ground turmeric, salt and fish sauce and marinade the duck pieces for at least 30 mins. This changes the flavour of the meat and help to tenderise it.
In the meantime prepare the gravy. Roughly chop the onion and put into a pestle and mortar. Pound to form a paste then add the crushed garlic and dried chillies. Continue to pound until they are well incorporated. It definitely makes a difference to the taste of the gravy if you use a pestle and mortar. If you don’t have one, just chop everything finely.
In a large saucepan or wok, heat 100 ml of the oil. It may seem like a lot of oil but it’s important not to skimp here. If there is not enough oil, it will burn the onions and make the gravy bitter. Add the onion mixture to the oil and cook over moderate heat for 20-30 mins until the onions have caramelised and turned reddish brown. You need to keep an eye on it and stir frequently. Then add the paprika and cook a further 5 mins.
In another saucepan or wok, heat the remaining 100 ml of oil. Fry the potatoes over high heat, turning regularly, for 2-4 mins until they are just taking on colour. Remove the potatoes and leave to one side. Add the duck pieces to the oil and again fry on high heat for 2-4 mins to seal the meat. Remove the duck from the oil and set aside. Discard the remaining oil.
When the onion mixture is ready, add the potatoes and duck pieces, give it a quick stir then add the water. Simmer with lid on for 45-60 mins until the meat is tender, check every 10 mins or so to stir the mixture. It is ready when the gravy has reduced and the oil has returned. Finally test for seasoning and serve with rice.
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