Harsha Tindaloo     

DescriptionDry Duck Curry
Curry TypeTindaloo
SourcePat Chapmans Curry Bible
Time to prepare30 mins
Time to cook90 mins
No. of servingsat least 4
Ingredients1 1/2 lbs Duck breast cut into
1 1/2 in. cubes
10 tbs Ghee
8 oz Onion , finely chopped
8 Cloves Garlic
4 Extremely hot red chillies ideally
Naga Jolokia or Red Savina
8 fl oz Akhni stock
2 tbs coriander, chopped
Salt to taste

2 ts ground Coriander
1 ts ground Cumin
3 ts ground Bird Chillies

Toasted Almonds
Fried dried Onions
Whole fresh Coriander leaves.

Instructions1 Pre-heat oven to 190 degrees C
2 Heat Ghee in a 5 pint casserole with a lid, add MASALA and stir fry for 30 seconds
3 Add Garlic, lower heat and fry for 5 minutes
4 Add Onions and fry on low heat for 15 minutes until brown
5 Add Duck and Chillies and stir fry for 10 minutes to seal meat
6 Add half of stock, put lid on casserole and place in oven for 20 minutes
7 Inspect ,add half of remaining stock
cook for 20 minutes more
8 Add remaining stock, Chopped Coriander, and sat to taste
9 Return to oven till tender
10 Remove from oven and allow to stand for 10 minutes before spooning off excess oil and fat (Keep for other recipes)
11 Serve in Karai dish, arrange GARNISH
12 Serve with plain rice and cooling cucumber and mint Raitas
NotesThis is not some mad creation of a chilli head chef trying to frighten away lager louts, but a very authentic traditional Bangladeshi speciality.
The use of the legendary Naga Jolokia chilli,which the Indian equivalent of the F.D.A. rate at a staggering 885,000
Scovilles,plus the searing Bird chillies makes this the hottest authentic curry I have ever found,and I have been collecting books on the subject for years.

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