Duck Vindaloo – a popular
and much loved dish – usually prepared on Festive occasions such as Christmas,
Easter, First Holy Communion or Christenings. In the olden days the ingredients
were usually ground fresh on a grinding stone. However, I’ve simplified the
recipe by using powdered ingredients to suit present day cooking. Enjoy this
mouth watering dish.
This recipe and many others
are featured in my Recipe Book ANGLOINDIAN CUISINE – A LEGACY OF FLAVOURS FROM
THE PAST Ingredients
1 medium size duck (around 1½ Kg) jointed and cut into medium pieces
3 medium size tomatoes pureed
2 big onions chopped
3 medium potatoes peeled and cut into quarters
3 tablespoons oil
Salt to taste
2 teaspoons chillie powder
2 teaspoons cumin powder
1 teaspoon pepper powder
½ teaspoon turmeric powder
1 teaspoon mustard roasted and powdered
3 teaspoons garlic paste
½ cup vinegar
1 or 2 green chillies (slit) for garnishing
Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown. Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, pepper powder, powdered mustard and a little water and fry well till the oil separates from the mixture. Now add the Pieces of duck and fry on medium heat for a few minutes. Mix in the tomato puree, and salt and fry for some more time. Add sufficient water depending on how much gravy is required and cook till the duck is almost tender. Now add the potatoes and vinegar and mix well. Simmer on low heat till the potatoes are cooked and the gravy is the required consistency. (If cooking in a pressure cooker, turn off the heat after 8 or 9 whistles). Garnish with the slit green chillies
Serve with either Coconut Rice, Ghee Rice, Steamed White Rice or Bread / Dinner Rolls.
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