Duck Vindaloo


Duck Vindaloo

Hot and spicy duck curry
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people



  • Clean and remove skin and fat from duck.
  • Cut into manageable sized pieces and place in fridge until needed.
  • Chop onion and chillies, place in a bowl, together, and set aside.
  • Mince garlic and ginger, place in a bowl together and set aside until needed.
  • Heat oil until hot in a pan.
  • Add black mustard seeds, cinnamon sticks, cardamom and cloves.
  • When the mustard seeds begin to splutter, add curry leaves.
  • Allow the oil to absorb the flavor for a minute or so, but do not burn the spices or leaves.
  • Add the onion and green chillies, sprinkle with salt and allow to cook until the onions turn light and golden in color which can take up to 20 mins.
  • When the onions are ready, add the turmeric, black pepper and coriander.
  • Cook the spices, while continuously stirring until fragrant, but be careful to not burn the spices.
  • Add the ginger and garlic, stir until incorporated and add the tomato sauce.
  • Cook until the oil begins to separate from the mixture.
  • Using a wooden spoon, push the mixture to one side of the pan, add duck pieces so that they are in direct contact with your pan so they can sear.
  • Scoop the tomato and onion mixture over the duck and allow to cook until the pieces are no longer raw on the outside and have developed a nice sear.
  • Turn the meat pieces over and sprinkle with the cider vinegar, cooking for 5 additional mins.
  • Add coconut milk to the pot and stir well.
  • :- If needed, add a few ounces of water to loosen up the sauce.
  • Bring the dish to a boil, then lower and simmer for no less than 30 mins, stirring as to prevent sticking to the bottom.
  • Taste for flavor and add salt as needed as well as 1 tbsp of garam masala (adjust to your own tastes).
  • Taste and allow cooking for about 5 additional mins.
  • Garnish with cilantro.
  • :- Serve with white, boiled rice.
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