Duck Curry (Batak Vindaloo)

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INGREDIENTS

1 duck
4 small onions
2 medium-sized onions
3 dry red chillis
½ -inch fresh root ginger
2 cloves garlic 1 green chilli Oil for frying
1 teaspoon turmeric powder
½ tablespoon ground coriander seeds
½ pint (U.S. 1 ¼ cups) water
2 tablespoons vinegar
Salt to taste
1 oz. crcamed coconut
FOR THE GARNISH
Lemon butterflies Raw onion slices

METHOD

Wipe and dry the duck. Slice small onions and quarter the larger ones. Slit red chillis and remove the seeds; finely mince ginger and garlic and slit the green chili lengthwise. Heat a little oil in a large saucepan. Fry the sliced onions and red chills. When the onions are brown add the ginger, garlic, turmeric and coriander. Continue to fry for a few minutes. Mix in the water; add the duck, green chilli, quartered onions and vinegar. Cover and cook gently until nearly done. Remove the lid and cook more rapidly until the gravy thickens. Add salt and coconut. Simmer for a further 10 minutes. Serve with rice and peas. Garnish with lemon butterflies and onion slices. Hand gravy separately.

Note: Preparation time 10 minutes, Cooking time 1 hour, To serve 4

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