Name: Duck curry (Kosher hansher)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons ginger and garlic purée; about 10 g/⅓ oz garam masala (2 bay leaves, 6 cloves, broken stick of cinnamon, 6 or 8 cardamoms); 1 duck, chopped, on the bone, into morsels; mustard seed oil; salt; 300 g/11 oz red onions, finely sliced; 1 tablespoon ground turmeric; 2 tablespoons red chilli powder; 1 tablespoon ground coriander

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

The use of mustard seed oil and mustard seed paste is very dominant in Bengali cooking, and the oil certainly gives this curry a curious flavour. You must use it sparingly as I, for one, find it pungent and harsh. In fact, you may prefer to use a blander vegetable oil, but try both and make up your own mind.

Ingredients

300 g/11 oz red onions, finely sliced
mustard seed oil
salt

Asia
India
West Bengal: Kolkata
Main course
Spicy
Gluten-free

Method

Sauté the sliced onions in mustard seed oil until they are brown but not burnt.
Then add the garam masala and fry until it crackles.
Stir in the coriander, turmeric and chilli powder, mix well and cook until the mixture is no longer powdery. Stir in the ginger and garlic purée and enough water to make a thick gravy. Season with salt.
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Ingredients

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