|Fat duck||2 Pound|
|Vindaloo powder||3 Tablespoon|
|Chili vinegar||1⁄3 Cup (5.33 tbs)|
|Mustard oil||1⁄2 Cup (8 tbs)|
|Turmeric powder||2 Teaspoon|
|Garlic||8 Clove (40 gm)|
|Tamarind juice||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
1)In a bowl, make a paste of all the ingredients Section A and marinate duck pieces for 2 hours.
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.
8)Garnish each serving with tomato and capsicum. Squeeze fresh lemon and serve hot.