Pabnar Hansher Kalia (Duck Stew in Coconut Milk)
Pabnar Hansher Kalia. Tender duck. Stewed in coconut milk. Perfumed with whole spices. Spiked with green chillies. Finished with an overload of fried onions. Bliss !!!
Ingredients
- 500 g duck curry cut with skin
- 3/4 cup coconut milk
- 1/4 cup beresta or fried onions
- 1 cup onion finely sliced
- 2 tsp ginger paste
- 1/2 tsp garlic paste
- 8-10 green chilies
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp cumin powder
- 2-3 green cardamom
- 1 one inch cinnamon stick
- 1-2 bay leaves
- 5 tbsp mustard oil
- salt to taste
Instructions
- Marinate the duck with 1 tsp ginger paste, ½ tbsp mustard oil and a little salt, refrigerate for at least 1-2 hours, even better if it is overnight.
- Add the remaining oil to a pan, when smoking hot, throw in the crushed green cardamom, cinnamon and bay leaves, allow the spices to splutter.
- Now add the sliced onions, saute till the onions change colour. Stir in the garlic paste and remaining ginger paste, continue to sauté, some 3-5 minutes.
- Add the marinated duck, sprinkle the turmeric powder, cumin powder, red chilli powder and salt, give it all a hearty stir.
- Cook over a medium flame stirring occasionally till oil starts to separate from the masala.
- Add 1/2 a cup of warm water, bring to a gentle simmer.
- Transfer to a pressure cooker. Cool over a medium flame, 4 whistles I would reckon. Allow the steam to release on its own.
- Now gently pour the coconut milk, throw in the whole green chilies and beresta, cook over a medium flame for another 10-15 minutes till the gravy thickens.
- Adjust seasonings, serve hot.