Duck Vindaloo

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This is an awesome curry. The spices are blended perfectly to deliver a full, rich flavour without blowing your head off or causing temporary blindness. Vindaloo get a bad name, mainly due to show off lager louts in dodgy UK restaurants, but the real mccoy is a real surprise. Duck is a traditional meat to use with this curry, but chicken will work perfectly well too.

RECIPE:

INGREDIENTS:
1kg duck meat (cut into large chunks)
1/2 teaspoon ground turmeric
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon cayenne pepper
1 1/2 teaspoons garam masala
4 tablespoons peanut oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
15 fresh curry leaves (or 20 dried)
2 onions (chopped)
2 tablespoons fresh ginger (grated)
10 cloves garlic
2 medium tomatoes (peeled & chopped)
120ml cider vinegar
2-3 teapoons salt
1 tablespoon sugar

DIRECTIONS:
Heat the oil in a deep pan over a medium high heat. Add 1/4 batches of the duck to the oil and fry for 2-3 minutes to brown on all sides. Remove from the pan and continue with the rmaining duck. With all the meat cooked, add the fenugreek and mustard seeds to the pan. This will start to splatter and pop, add the curry leaves then the onion, fry 3-4 minutes until browned. Add the ginger and garlic and stir for 1 minute. Add the turmeric, cumin, paprika, coriander, garam masala and cayenne pepper and fry for 30 seconds. Add the tomatoes and stir for 1-2 minutes.

Return the duck to the pan (leave any juices or fat that’s collected in the bowl). Add the cider vinegar, salt and sugar and top with about 500ml water. Bring to the boil, reduce the heat to low, and simmer gently, covered for 45 minutes. Remove the lid, turn up the heat slightly and simmer for a further 30 minutes until the duck is tender and the sauce lovely and thick.

Skim off as muck fat as you can before serving as duck has a tendency to be quite fatty.

SERVING:
Serve with boiled rice alongside some cooling raita.