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Batakh Vindaloo

Ritu's picture
Ingredients
  Fat duck 2 Pound
  Vindaloo powder 3 Tablespoon
  Chili vinegar 1⁄3 Cup (5.33 tbs)
  Mustard oil 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Cinnamon stick 2
  Turmeric powder 2 Teaspoon
  Garlic 8 Clove (40 gm)
  Ginger 1⁄2 Inch
  Onions 2 Medium
  Salt 1 Teaspoon
  Cayenne 1 Teaspoon
  Tamarind juice 2⁄3 Cup (10.67 tbs)
  Water 1 1⁄4 Cup (20 tbs)
  Fresh tomatoes 4
  Capsicum 1 Medium
  Lemons 3
Directions

GETTING READY
1)In a bowl, make a paste of all the ingredients Section A and marinate duck pieces for 2 hours.

MAKING
2)In a saucepan, heat oil on medium heat upto smoking point.
3)Add the bay leaves and cinnamon sticks and stir a few times.
4)Make a coarse paste of ingredients in Section B and add it to the pan along with turmeric powder.
5)Sprinkle salt, cayenne on duck pieces and fry until fat begins to separate.
6)Add tamarind juice and water, decrease heat and let it simmer for 30 minutes until the duck is tender.
7)Fold in tomatoes and capsicum. Cover the pan and let it cook for 5 minutes.

SERVING
8)Garnish each serving with tomato and capsicum. Squeeze fresh lemon and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Saute
Dish: 
Curry
Ingredient: 
Duckling
Interest: 
Everyday
Preparation Time: 
120 Minutes
Cook Time: 
60 Minutes
Ready In: 
180 Minutes
Servings: 
6
Subtitle: 
Duck Vindaloo

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