Duck Curry

Duck Kuzhambu:

Duck Curry. Duck Stew. Duck Kuzhambu. Duck Meat in Indian way.Vaathu Kari Kuzhambu in Tamil and Baathu Pulusu in Telugu.

Duck and Goose meat are very gamier, rough and with hard bones. One could get addicted to their taste quite easily. And they are also rich in cholesterol....so never over eat them....take a control!

Duck is prepared in too many different ways. I like Thai style curry preparations and American whole duck stuffed and roasted! So sometimes.....you like them in your own way....yeah the way your mommy did it...when you were kid! So today for a change I prepared it in an old fashioned way! This curry is best to go with your steamed rice! No offence one could take them with Idly or Dosa as well!

Ingredients:

Duck meat 1/2 kilo
Red onion 1 large
Garlic 6 beads
Ginger 2"
Tomatoes 2
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Peppercorns 2 spoons(freshly powdered)
Sesame oil few spoons
Mustard seeds 1/2 spoon
Cumin 1 spoon
Curry leaves few.

Method:

Heat oil in a wok. Stir-in onions, ginger-garlic and toamtoes. Fry for few minutes and them wet-grind them. Set aside.

In the same wok, heat oil. Add mustard, cumin and curry leaves. Set them aside too.

Now stir-in meat in the same oil. Add salt, turmeric and chili powder. Saute for few minutes. Maybe till the meat go opaque.

Then add wet-ground paste to it. Add 4 cups of water. Cover and cook for an hour. Or you also pressure cook them for about 4 whistles.

Then...when the meat is done, and gravy thickens, add pepper powder.

Let the oil show up on sides and gravy thickens. Remove from heat.

Serve to go with your Idly, Dosa, Appam, Iddiyappam, Chappathi, Roti or plain steamed rice.