Duck Curry with Tamarind

Ingredients

• 10 green cardamom pods
• 4 cloves of mace
• 1 tsp black pepper
• 25 g ginger
• 6 Garlic cloves
• 4 onions
• 6 tbsp vegetable oil
• 1 cinnamon stick
• 0.5 tsp ground coriander
• 1 tsp turmeric
• salt to taste
• 3 duck legs (about 200 g each)
• 2 green chilies
• 1 tsp mustard seeds
• a handful of fresh curry leaves
• 1 tbsp tamarind paste

Instructions

1. 1.

   Slice the cardamom pods open and release the seeds. Grind them with mace and pepper in a mortar. Peel ginger and garlic; grate ginger into the spice mix, finely chop garlic and add it too. Scrape all together, stir in a little water to form a paste. Peel and slice three onions into strips. Heat 5 tbsp oil in a hot pan (preferably non‑stick) and sauté the onions with cinnamon until lightly browned, stirring for several minutes. Sprinkle coriander and turmeric over them and cook briefly. Season with salt, add a splash of water, and let it reduce. Rinse and pat dry the duck legs; separate at the joint. Add them to the pan, pour in the spice paste, and brown the duck pieces. Wash the chilies, add them, and pour enough water to cover everything. Cover the pan, bring to a boil, then lower the heat and simmer gently for about an hour, uncovered after 40 minutes to reduce the liquid almost completely.

2. 2.

   Simultaneously peel and slice the remaining onion. In the leftover oil in another pan, fry mustard seeds until they pop. Add curry leaves and onion, browning them. Finally add the cooked duck with tamarind paste, cook for another five minutes, mixing well. Season with tamarind and salt, and serve with rice.