Duck broth:
required things:
Duck Curry – 1 / 2kg
Onions – 2pic
Tomatoes – 2pic
Green Chili – 6 pic
Pepper powder -1 tbsp
Ginger Garlic Paste – 6 tbsp
Biryani Leaf-2
Turmeric powder -1/4 tsp
Salt – as needed
Oil – as needed
Grinding materials:
Coconut puree -1/5 cup
Cumin – 1 tbsp
Onions – 4
Curry leaves -1 bunch
Dried Chili-3
Coriander powder -1/2 tsp
Tomato-1
Bar-2
Clove – 2
Anise – 1/2 tsp
Method:
The duck should be cleaned and cut into small pieces.
Then chop the onion lengthwise and chop the tomatoes.
Leave the oil in the pan and fry the coconut until golden.
Finely grind the grated coconut, anise, coriander, cloves, curry leaves, dried chillies, tomatoes, onions, coriander, cumin.
Then leave the oil in the pan and add the biryani leaves and then add the ginger, garlic paste, onion, tomato, green chilli and pepper powder one after the other and fry.
After frying, add duck curry and fry well.
When the curry is cooked, add the grated coconut and boil for 5 minutes.
Add a little tamarind solution if needed.
Foods to eat with it;
Very tasty when eaten with rice and itli.