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3 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon poppy seeds
4 cloves garlic, crushed
2 cm piece fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 cup (90 g) desiccated coconut
2/2 cups (625 ml) water
90 g ghee
1 large onion, sliced
2 kg duck, cut into serving-sized pieces
2 tablespoons fresh lemon juice
3 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon poppy seeds
4 cloves garlic, crushed
2 cm piece fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 cup (90 g) desiccated coconut
2/2 cups (625 ml) water
90 g ghee
1 large onion, sliced
2 kg duck, cut into serving-sized pieces
2 tablespoons fresh lemon juice
Preparation method
1 In a dry frying pan, roast the coriander, cumin, fenugreek and poppy seeds until lightly browned. Do not let them burn. Grind to a paste with garlic, ginger, turmeric and chilli.
2 Soak coconut in 1 cup (250 ml) water for 1 hour. Squeeze out milk, reserve.
3 Melt ghee in a frying pan, saute onion until tender. Add spice paste, saute over a low heat for 3 minutes.
4 Add duck pieces, cook for 3 minutes. Cover pan and cook a further 5 minutes over low heat. Add remaining 1% cups (375 ml) water and simmer for about 45 minutes or until duck is tender.
5 Add reserved coconut milk and lemon juice.
SERVES 4
1 In a dry frying pan, roast the coriander, cumin, fenugreek and poppy seeds until lightly browned. Do not let them burn. Grind to a paste with garlic, ginger, turmeric and chilli.
2 Soak coconut in 1 cup (250 ml) water for 1 hour. Squeeze out milk, reserve.
3 Melt ghee in a frying pan, saute onion until tender. Add spice paste, saute over a low heat for 3 minutes.
4 Add duck pieces, cook for 3 minutes. Cover pan and cook a further 5 minutes over low heat. Add remaining 1% cups (375 ml) water and simmer for about 45 minutes or until duck is tender.
5 Add reserved coconut milk and lemon juice.
SERVES 4
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