South, Goanese Fiery Duck Curry In Vindaloo Sauce (Batakh
chicken, curry, indian, poultry
6 dried red chiles, stemmed and broke; n
1/2 cup distilled white vinegar
4 garlic cloves, peeled
1/2 piece peeled fresh ginger
2 teaspoon ground cumin
2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 a 4-pound duck, quartered and skinn; ed
2 tablespoon mild vegetable oil
1 teaspoon salt, or to taste
1 cup water
2 teaspoon sugar
2 tablespoon minced cilantro or @parsley -
----INSTRUCTIONS----
Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech- nique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate for at least 2 hours. Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all sides. Add salt, water, sugar and any remaining spice puree. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro. Serves 4 to 6. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
Submitted By STEPHEN CEIDEBURG MSG#: 3841
Yield: 4 servings