Duck Curry In Vindaloo Sauce Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the duck pieces with turmeric, red chili powder, ginger-garlic paste, and vinegar. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add chopped onions. Cook until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes and cook until they turn mushy.
• STEP 4.Add the marinated duck pieces and cook until they are browned on all sides.
• STEP 5.Add vindaloo paste, salt, and water. Cover and simmer for 30-40 minutes until the duck is tender.
• STEP 6.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Cooking Tips

• For a spicier curry, add more red chili powder or chopped green chilies.
• You can adjust the consistency of the curry by adding more or less water according to your preference.
• To enhance the flavor, you can add a teaspoon of garam masala towards the end of cooking.

Storage and Serving

• Leftover duck curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the duck curry with steamed rice, naan bread, or roti for a complete meal.