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Sunday, May 17, 2015

Duck Malaikari (হাঁসের মালাইকারি) / Duck Cooked in Coconut Milk


A few days back, at our local Bangladeshi store I found out that they were selling whole ducks. I have been shopping from this store for a while, but I never knew they sell duck meat! Without a second thought, I bought one. However at that time, I was yet to decide what I wanted to cook with duck. Then a few days back at a party I was talking with my friend Tara who is originally from Bangladesh! Oh did I mention that Tara is an awesome cook and I admire the dishes she prepares, be it with meat or a vegetarian one. We are hardcore foodies and no guesses that we almost always end up discussing food, cooking, different recipes and our own review of restaurant foods :). Tara suggested that I should try duck malaikari (হাঁসের মালাইকারি).


Generally the prawn/shrimp malaikari (চিংড়ি মালাইকারি) I cook, I keep it very simple and somewhat light. But for this preparation I decided to make it a little spicy to beat the strong smell of the duck meat. The result was a spicy, succulent and tasty duck malakari. We absolutely relished it! I am sure you will like it too. Give it a try and let me know your feedback.


Ingredients:
Duck meat- 3 lb (Cut into medium size pieces)
Onion - 1&1/2 (Thinly sliced)
Ginger Paste - 1 Tbsp
Garlic paste - 1 Tbsp
Dry Red Chili - 5
Green Chili - According to Taste
Kashmiri Chili Powder - 2 Tsp
Turmeric Powder - 1 Tsp
Salt - According to Taste 
Coriander Powder - 1 Tsp
Cumin Powder - 1 Tsp
Potato (optional) - 4 (Small)
Green Cardamom - 5
Black cardamom - 1
Cinnamon Stick- 2”
Coconut milk (Thick) - 1 Can / 1 Cup
Oil - 1/2 Cup
Garam Masala - 1  Tsp


Preparation:
Boil the whole potato(s), drain the leftover water. Then cut it in half and fry well (ensure potatoes get cooked but is not mushy). Prick each potato piece a few times. Keep aside. 
Heat oil in a pan.
Add green cardamom, black cardamom and cinnamon stick. Break the dry red chilies into half and add to the oil. Fry well until aroma comes out.
Next add Kashmiri red chili powder. Stir quickly (take care not to burn the mix).
Add the sliced onions, salt and turmeric powder. Mix well and cook this mixture on high flame until the onions turn light brown in color.


Now add the slit green chilies, ginger-garlic paste, cumin-coriander powder into it. Mix well and fry till the raw smell of garlic and the spices go away.
Next add the meat, mix it well with the spices and fry it on high flame for about 5 minutes.
Then add to it 1/4th cup of coconut milk and 1 cup of water. Mix well.
Once it comes to a boil, cover and let it cook on a medium flame until the meat is almost cooked.
Now turn up the heat and stir continuously to reduce the gravy until oil oozes out.
Next add the potato pieces, the remaining 3/4th cup of coconut milk and mix well.
Once it comes to a boil, cover and cook on a low flame for about another 15-20 minutes.
When the meat becomes tender and the distinct smell of coconut milk goes away, add garam masala, mix well and switch off the heat.


Tips:
Bengalis love potatoes in their meat curry. You may chose not to add potato in the malai-kari.
Instead of green chili, you can add red chili powder as well. I have this ardent love for green chilies, so I chose to use them instead of chili powder.