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Ingredients
|
Quantity |
| Duck |
1 breast |
| Shallots |
100gms |
| Ginger and garlic |
10 gms each |
| Kashmeeri chilly powder |
1 teaspoon |
| Turmeric powder |
1/2 teaspoon |
| Coriander powder |
1 teaspoon |
| Garam masala |
1 pinch |
| Cashew nut |
2 halves |
| Raisins |
6 nos |
| Coconut milk |
50ml |
| Coconut oil |
a dash |
| Curry leaves |
1 stem |
| Cherry tomatoes |
3 nos |
| Salt |
to taste |
Method of preparation
1. Clean the duck breast and marinate with ginger garlic paste and turmeric powder. Boil and keep aside.
2.Take a thick bottomed pan, pour coconut oil, saut? the sliced onion and curry leaves. When they become golden brown, add ginger garlic paste, cashew nut, raisins and the ground masalas. Cook well to a thick texture.
3.Add the boiled duck breast; saut? well. Finish with coconut milk and salt. Garnish with cherry tomatoes.
Courtesy: Malabar House, Fort Kochi |
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