These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
4 duck legs (or 1 duck jointed)
2 sticks of cinnamon
2 green cardamom pods, slightly split open
3 white onions
10 garlic cloves
2 inches of fresh ginger
5 dried red chile (2 if you prefer it milder) I use the small Thai variety
5 small green chile (2 if you prefer it milder) I use either serrano or finger chillies. Use Jalapeno if you prefer it less hot
1 tbsp cumin seeds
1 tsp turmeric
3 tbsp white wine vinegar
5 small/medium potatoes, peeled and quartered
1 tbsp sugar
1-2 tbsp butter/ghee
10 oz water
Serves 4 (or 2 if you are very hungry)
Place the duck in a deep pan filled with cold water so that it covers the duck legs. Prick the duck a few times with a fork so that the spices can penetrate into the meat. Add the cinnamon stick, cardamom pods and cloves to the pan and bring to the boil and then simmer gently for 1 hour.
Using a blender, blend the onions, garlic, green chiles and fresh ginger. In a spice grinder grind the cumin seeds and dried chiles and then transfer them to the blender with the onions, garlic etc.
Add the turmeric, sugar and white wine vinegar and give it another final blast in the blender so that a smooth paste is formed.
Once the duck has been boiling for one hour, drain the water away and place to one side.
Heat a frying pan/karahi/wok and add the butter/ghee and when it has melted brown the duck legs on both sides and place to one side.
Using the same pan add the blended curry paste to the pan and gently fry until it becomes dry. You may need to stir it a few times to make sure that none of it burns on the bottom – cook on a relatively low heat!
Add the potatoes and duck to the paste along with the water and simmer gently until the water has disappeared and the potatoes have softened. You may need to add a little more water if the potatoes have not cooked through and the water has dried up.
Serve with rice or chapati along with a dal (see my recipe library for a list of my dals).