Namita Panjabi’s Duck Molee

Name: Namita Panjabi’s Duck Molee
Yield: Serves 3-4
Ingredients: fresh coriander for garnish; 400 ml (14 fl oz, scant 2 cups) coconut milk, extracted from the grated flesh of 1 coconut, or a 400 ml tin of coconut milk, or made from half a 200 g (7 oz) packet of creamed coconut; 400 ml (14 fl oz, scant 2 cups) coconut milk, extracted from the grated flesh of 1 coconut, or a 400 ml tin of coconut milk, or made from half a 200 g (7 oz) packet of creamed coconut; 2 Tbsp vinegar; salt; 1 duck (1.5-2 kg, 3-4 lb) jointed into 6-8 pieces (in India fowl is cooked in relatively small pieces); 1 duck (1.5-2 kg, 3-4 lb) jointed into 6-8 pieces (in India fowl is cooked in relatively small pieces); 400 ml (14 fl oz, scant 2 cups) coconut milk, extracted from the grated flesh of 1 coconut, or a 400 ml tin of coconut milk, or made from half a 200 g (7 oz) packet of creamed coconut; 400 ml (14 fl oz, scant 2 cups) coconut milk, extracted from the grated flesh of 1 coconut, or a 400 ml tin of coconut milk, or made from half a 200 g (7 oz) packet of creamed coconut; 6-8 green chillies, slit lengthwise, seeded unless you like it hot; 4 medium onions, 3 finely minced, 1 finely sliced; 4 large potatoes, quartered; 3 large tomatoes, peeled and puréed; 8 dry red chillies, seeded; 6-8 cloves garlic; 300 ml (10 fl oz, 1¼ cups) cooking oil; 1 heaped tsp flour; 5 cm (2 in) cinnamon stick; 8 cardamoms, seeds only; 2.5-3.5 cm (1-½ in) fresh ginger; 8 cloves; ½ tsp ground turmeric; ½ tsp freshly ground black pepper; 1 tsp ground cumin

Preparation info

Serves
3-4

Difficulty
Medium

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

This recipe comes from the Anglo-Indian community of Bombay, who eat it at Christmas. It is a dish made for occasions of celebration by Anglo-Indians all over Western and Southern India.

Ingredients

For the masala

The Spice Mixture

½ tsp ground turmeric
1 tsp ground cumin

Main course
Winter
December
Christmas

Method

Grind the spices for the masala to a fine paste with the flour and 3-4 tablespoons of water and reserve.

In a pan large enough to sauté the duck and hold the potatoes as well, heat all but 3 tablespoons