2.5 cm (1 inch) piece of fresh root ginger,
peeled and grated
1 tsp mustard seeds, lightly crushed
20 black peppercorns, lightly crushed
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
Slice the duck breasts diagonally into 2.5cm (1 inch) thick slices and
place them in a shallow, non-metallic dish.
Place the chilies, vinegar, ginger, garlic, mustard seeds and
peppercorns in a blender or food processor and blend to a smooth paste.
Stir the ground coriander, cumin and turmeric into the paste.
Pour the mixture over the duck slices and mix until evenly cooked. Cover
and leave to marinate for 3 hours at room temperature or overnight in
Heat the oil in a heavy-based saucepan. Remove the duck from the
marinade, reserving the marinade, and add the duck to the pan with the
salt. Cook over a gentle heat for 5 minutes, then pour away any excess
fat from the pan.
the marinade with the measured water and stir well. Cover and simmer,
stirring for 30 minutes, or until the duck is tender. Stir in the sugar,
increase the heat and cook the curry over a medium-high heat for 6-8
minutes, stirring frequently. The sauce should be of a thick, coating
consistency. Serve hot.
This is a
traditional hot and sour curry that originates from the former
Portuguese colony of Goa. The vinegar in the recipe acts as a pickling
agent, enabling this curry to be made a few days in advance, if you