Thursday 7 January 2010

Vathu kari Vindaloo Kozhambu (Duckling Vindaloo curry)

Hello and Happy New Year to all my readers!!!!

I know it’s almost a week, past the New Year and you might think I ‘m kinda waking up late to convey my wishes to all but you see, I’ve been having a tight timing with the after-effects of the celebrations, the re-opening of school ( kids) and the Winter Sales......I’ve been running here and there without a minute for myself……

Anyways, hope I could catch up the absence with my duck curry :):)

I love all red meats in general but the duck meat is my favorite one just after mutton. But unlike mutton, I’ve always associated Duck meat with something astringent like tamarind (like in my Vadava Kozhambu) or vinegar in my Indian preparations.

Some choose not to eat the skin of the meat as it contains all the fat but whatever you do, I' d suggest not to detach the skin from the meat until it’s cooked as the fatty skin is succulent and extremely flavorful when well cooked in the curry.

I prefer a duckling for this curry as a duckling is smaller in size (naturally :):) )and weighs lesser (less than 2 kg) than a duck and the meat is extremely tasty and a little more fine and tender than the big ones but however, you can equally enjoy this curry with a duck as well. The recipe is as follows:


2kg Duckling / Duck meat (cleaned and cut into pieces)
3 big onions chopped roughly
1 full Garlic (the more the better) and equal amount of ginger peeled and chopped roughly
2 big tomatoes (chopped roughly)
Whole garam masala (a bunch of curry leaves, 2 bay leaves, 1 cinnamon stick)
½ tsp turmeric powder
A pinch of sugar
2 tbsp vinegar
Salt to taste

To roast and powder:
3 tsp pepper corns *
2 tsp mustard seeds
6 or 7 red chilies *
2 tbsp coriander seeds
½ tsp fenugreek seeds
2 tbsp cumin seeds

* = Reduce or increase the quantity according to your tastes


Roast on medium low flame and powder all the ingredients under “To roast and powder” (we’re not going to burn the ingredients here). Keep aside.
Fry the onions until brown in a little oil (5 tbsp must be enough). Remove and keep aside.

In the same oil, fry the garlic and ginger pieces slightly until a nice aroma comes and add the tomatoes along with the above and give it a brief fry. Let all the above cool down.

Grind to a fine paste the fried onions and the ginger/garlic/tomatoes separately.
Heat 3 tbsp oil in a double bottomed vessel, splutter the whole garam masala and add the onion paste and fry until oil oozes out; Add the tomato/ginger/garlic paste and fry likely.

Reduce the flame to medium and add salt, turmeric powder, sugar and vinegar followed by the roasted and powdered spices.

Keep stirring well; Increase the flame to high and add the meat and fry a little more until oil separates from the mixture, must be taking 5 minutes.
Add very little warm water. Verify and correct the taste if necessary.

Wait until boil comes and then continue cooking slowly, covered on medium low heat for about 30 to 45 minutes. Enjoy with Rice or Rotis.

Photo by my sis E, thank you Dee :)

PS: In case you like to add some potato cubes to the curry like I’ve done, then, add them just 20 minutes before the end of the cooking time.


Ally said...

got a duck yesterday, but im not sure how to get rid of the hair, yur recipe looks like a must try!!Also Jean what is venthiyu kheera called in English, also what is parippu kheera is English. Seeking your assistance big time here!

Shama Nagarajan said...

yummy delicious recipe..tempting picture...happy new year

Jean's Saappadu said...

Dear Ally,

- you can get rid of the hair by burning; just show the whole duck on the flame and move'll get rid of them very easily.

- venthaya keerai is fenugreek leaves in english but I don't know what is parippu keerai; will investigate and let you informed :):) Have a nice day!!!

Faiza Ali said...

Awesome and yummy dish ...can we use thi same recipe for chicken? Wish you a very happy new year.

Aux délices des gourmets said...

ça a l'air délicieux bien épicé et parfumé au curry j'adore
bonne journée et à bientôt

Priya said...

Am quite anxious to try out duck meat here, dunno y, never tried out yet anything..this vindaloo kuzhambu pulling me to try out..looks fantastic and delicious..

Bonne Année à vous tous..

Tina said...

Wow duck my all time fav....This looks tempting and mouthwatering....

Saveurs et Gourmandises said...

Une recette qui me plait beaucoup et que je vais noter. A faire prochainement.
A bientôt.

Dolly said...

Hey, welcome back. We missed you. I know it gets really hectic with the schools opening up and everything around you is so fast paced..its hard to take a breath at times.. A great dish to begin 2010. I really don't eat duck..but i'm going to adapt your wonderful recipe and make chicken/mutton with it. Great PIcs. Convey our thanks to ur Sis E, as well for these awesome Clicks.

Balakrishna Saraswathy said...

What a mouth-watering curry with rotis..I have eaten duck rice in Singapore once but it wasn't as tasty as chicken...ur looks so tempting and there's a urge for me to grab some and devour them in seconds hahah:DDDD

Sushma Mallya said...

lovely click as always....happy new year once again

Cham said...

I made Vindaloo yest! Been age I didn't taste any duck! Ur vindaloo is quiet different and Yummy!
Wish u a Very Happy New Year!

vineetha said...

I never cooked duck at home eventhough I have tasted this..ur pic is inviting me to try that one.Maybe I should try cooking ducks too..

Pavithra said...

Looks tooo good.

Ushnish Ghosh said...

Dear Jean
Happy New year to you too. ( I think one can keep wishing happy new year till 31st Jan ha ha)

First of all thank you so much for putting your valuable comments on all my blogs. I feel good.

This dish is simply terrific, awesome spicing true to a Vindaloo base..
Now where to get good duck meat is the key thing. Let me see!!
But with your kind permission , and until I get the " Beautiful duckling", can I try Mutton as a stop gap or at least the other 2 legged animal ( the chicken) !! Cant wait to taste the curry.
Thank you for this great recipe and have a nice weekend ahead!

Jean's Saappadu said...

Dear all, thank you for all the lovely comments!!!

Dear Faiza Ali, you can try the same with chicken; in that case I recommend a Capon, which might compensate the fat of a duck; as the fat of the duck plays an important role in this curry :) happy cooking!

Chers "Aux délices des gourmets" et "Saveurs et Gourmandises",

Merci pour les appréciations !!!

Dear Dolly, thank you & sure will pass the message to my sis :)

Dear Ushnish,

As for my response to Faiza, if you don't get a "beautiful duckling" (very important :) ), then just try out any other fatty two legged animal like a Capon; but duck meat is a duck meat, right? have a great week end!!!

Happy New Year to all and thanks for stopping by and have a nice week end all of you!!!

Latha said...

Awesome duck curry......nice clicks. Happy new year!!!!

Nostalgia said...

Very nice. Looks so good I can imagine myself scooping that gravy out with the cupped roti. Hm...need to go find where I can get some duckling now.

Gulmohar said...

Awesome curry..Hope you had a great holiday season..and your sis's click is excellent :-)Heard about the extreme weather in Europe..Stay warm..Have a great week end !!!!

s said...

Marvelous fabulous stunning...
No adjectives can do justice....

kothiyavunu said...

Wow!!!Awesome..I am drooling here..looks so tempting & delicious....Just love it.

Lavanya Siva said...

Hooooooo Jean, this is such a mouthwatering recipe. Cant wait to try.............yummyyyyyyyyyyyy

vineetha said...

Pls accept ur award from my blog

Anonymous said...

Happy new year Jean,Congratulation,
for your Vattou cury.

Home Cooked Oriya Food said...

Happy New Year! Perfect for New Year celebration...

Jean's Saappadu said...

Thank you all for the wishes and the appreciations!!!!

Cher Papa(Anonymous), merci et à vous de même, hiiiihihihihihi !!!

Sarah Naveen said...

ooooohhhhhh.......Too good..Looks heavenly of my Fav!!!Yummy yumm...
hey i liked that idea of burning to get rid of the hair...thats new info to me...

Malar Gandhi said...

Wow, are killing me with this vaathu kuzhambu so much, heard lot about duck vindaloo, but never made them so far. Looks absolutely tempting, where can I find duck, you are making me nuts:):)

Viki's Kitchen said...

Not only you dear, I am also posting my Christmas dishes now....woke up yesterday and hurried , as I didn't wanna post them during Easter:)
Vinegar in Indian curries reminds me of my Anglo Indian friends' cuisine. Sometimes we prepare vaathu curry with aappam for breakfast.
Vaathu curry , vaathu muttai ....mmm...nostalgic thoughts. I too agree, adding skin will definitely enhance the flavor. Vindaloo has come out very perfect for you dear. Picture makes me crave:)

Yasmeen said...

Yet to taste duck meat,nice warming curry :D

Manidipa said...

in case nobody resolved this yet, parippu keerai is lunia in Hindi and purslane (common or garden variety!) in English. What a lovely recipe too...! It's a traditional vegetable in Bengal too, where I am from, but alas is quite forgotten by modern city-dwellers :-(

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