Duck Curry In Vindaloo Sauce Recipe

Recipe By Slurrp

Duck Curry in Vindaloo Sauce is a flavorful and spicy dish that combines tender duck meat with a tangy and aromatic vindaloo sauce. The duck is marinated in a blend of spices and vinegar, then cooked in a rich and fiery sauce made with tomatoes, onions, garlic, ginger, and a variety of spices. The result is a delicious and hearty curry with tender duck meat that is perfect served with steamed rice or naan bread.

3.5
29 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Duck Curry In Vindaloo Sauce
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ingredients serve

Ingredients for Duck Curry In Vindaloo Sauce Recipe

  • 83.33 gram Duck Pieces
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 tablespoon Ginger Garlic Paste
  • 0.33 tablespoon Vinegar
  • 0.33 tablespoon Oil
  • 0.33 Onions, Finely Chopped
  • 0.33 Tomatoes, Finely Chopped
  • 0.33 tablespoon Vindaloo Paste
  • As required Salt To Taste
  • as needed Water As Needed
  • as needed Fresh Cilantro For Garnish

Directions: 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.
Nutrition
value
504
calories per serving
26 g Fat64 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    64g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    64g
  • Fiber
    3g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    135mg
  • Iron
    15mg
  • Vitamin A
    184mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    1mg
  • Vitamin B9
    106mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    3mg
  • Copper
    3mcg
  • Magnesium
    113mg
  • Manganese
    3mg
  • Phosphorus
    806mg
  • Selenium
    80mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp