Duck Curry

Quick Info

• Prep: 20 mins
• Cook: 60 mins
• Servings: 6

Ingredient Substitutes

• Duck ? Chicken
• Mustard oil ? Sunflower oil

Ingredients

• 1 kg duck meat, cut into medium pieces
• 200g ash gourd or pumpkin, cubed
• 2 medium onions, chopped
• 2 tbsp ginger-garlic paste
• 2 green chilies, slit
• 2 tbsp mustard oil
• 1 tsp turmeric powder
• 2 tsp black pepper powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Clean duck meat and marinate with turmeric, salt, and half of the black pepper.
2. Heat mustard oil in a heavy pan; saut' onions until golden.
3. Add ginger-garlic paste and cook until raw smell fades.
4. Stir in cumin, coriander, and remaining black pepper powder.
5. Add duck pieces, sear well, then cover and cook with a little water.
6. Add ash gourd or pumpkin, simmer until meat is tender and flavors blend.
7. Garnish with coriander leaves and serve hot.

Tips & Variations

Use fresh duck meat for authentic taste | Black pepper is key spice | Add ash gourd/pumpkin for balance | Mustard oil gives traditional flavor | Slow cooking enhances taste

You will love it

Duck Curry, locally known as Hahor Mangkho Jhol, is a traditional delicacy of assam, especially popular in Guwahati during festivals and family gatherings. The dish combines tender duck meat with aromatic spices like black pepper, ginger, garlic, and mustard oil. Ash gourd or pumpkin is often added to balance the heat and richness, making the curry wholesome and flavorful. It is a festive dish symbolizing abundance and is usually served with plain steamed rice.

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