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12 December 2012,00:11 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Pound the green cardamom, cloves and black peppercorns together to a fine powder.
  • Blend the ginger and garlic with a little water to a smooth paste.
  • Heat the oil in a non-stick saucepan. Add the cinnamon and onions and cook until well browned.
  • Add the ginger-garlic paste and cook until the excess water has dried up and the garlic has had a chance to fry and smells cooked.
  • Add all the powdered spices and salt along with a small splash of water and cook for two minutes.
  • Add the duck and stir well in the masala; start to brown the duck, then add the chillies.
  • Pour in enough water and bring to a boil, cover and reduce the heat to low flame for about an hour. Until the duck is tender; stir occasionally.
  • Heat the oil for the tarka in a small pan. Add the mustard seeds and they have popped, the curry leaves. Follow with the onion and cook until well browned.
  • Add to the duck with the coconut milk and tamarind, then simmer for about 3 - 5 minutes.
  • Adjust the seasoning and then serve.



  • 750 grams duck joints
  • 200 ml coconut milk  
  • 100 ml Cooking oil
  • 12 green cardamom pods
  • 6 cloves
  • 12 black peppercorns
  • 2 tablespoon fresh root ginger, peeled
  • 9 garlic cloves
  • 4 cm cinnamon stick
  • 75 grams onions, sliced
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon chilli powder
  • 6 green chillies, whole but pierced
  • Salt, to taste
  • Tamarind paste to taste


  • 1 small onion, chopped
  • 1 tablespoon Cooking oil
  • 1 teaspoon mustard seeds
  • 13 - 15 fresh curry leaves

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