Duck Curry with Tamarind
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 10 green Cardamom
- 4 cloves
- 1 tsp black peppers
- 25 grams ginger
- 6 garlic cloves
- 4 onions
- 6 Tbsps vegetable oil
- 1 Cinnamon stick
- ½ tsp cilantro (ground)
- 1 tsp Turmeric
- salt
- 3 duck legs (each about 200 grams)
- 2 green chili peppers
- 1 tsp Mustard seed
- 1 handful fresh Curry leaves
- 1 Tbsp Tamarind paste
Preparation steps
Cut cardamom pods and remove seeds. Combine with cloves and pepper in a mortar and crush finely. Peel ginger and garlic, chop both finely. Add ginger and garlic to spice mixture. Mix with a little water until mixture becomes like a paste. Peel 3 onions and cut into strips. Heat 5 tablespoons of oil in a pan (preferably nonstick) and saute onions with cinnamon for a few minutes or until light brown. Add coriander and turmeric, saute for a few minutes. Season with salt and add a little water, simmer for a few minutes. Rinse duck legs, pat dry and separate at the joint. Heat pan and sear duck for a few minutes, add spice paste and cook briefly. Rinse chile peppers and add to the pan. Add water so that everything is covered with it and bring to a boil. Reduce temperature and simmer, covered, for about 1 hour on low heat. After about 40 minutes, uncover and let all liquid to evaporate almost completely.
At the same time, peel remaining onion and cut into strips.Heat remaining oil in a pan and toast mustard seeds until they begin to burst. Add curry leaves and onion and saute until browned. Add cooked duck with the sauce and simmer for about 5 minutes. Season with tamarind and salt to taste and serve with rice.
