Hot Duck Vindaloo

Time

Prep 15 min · Cook 30 min · 45 min total

Difficulty

medium

1. 1

   In a big pot, heat oil. Add onions and ginger-garlic paste and when they are golden brown, add tomatoes.

2. 2

   Turn the heat down to med-low. In a small bowl, mix all of the powdered spices. Add a few tablespoons of water and make a paste (not too thick).

3. 3

   Add to onion-tomato mix in pot. Let the spices cook on med-low till u see the oil start to"peep" through the spices.

4. 4

   Don't let it burn. Add a little water as needed. (if u don't see the oil, just cook for about 5 min or so).

   5 min
5. 5

   Add the duck and toss in the mixture. Let it cook covered for about 10 minutes. Add vinegar.

   10 min
6. 6

   You may have to adjust the amount of vinegar according to your tastes. If you find it too tart this time, add less next time.

7. 7

   If you find it is lacking something, try adding a little more next time-- it's a matter of personal preference, really.

8. 8

   Cover and cook, adding a little water now and then, stirring to avoid burning. This shouldn't be too watery though or too thick.

9. 9

   Add salt to taste. When the duck is cooked, add the green coriander. Cover and cook for another 5 minutes or so until coriander has wilted into the vindaloo.

   5 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.