Entree: Nepal – Terai Lowlands – थारु शैली हाँसको करी ➤ Thāru śailī hā̃sko karī (Hearty Terai duck curry prepared in Tharu style with mustard oil and roasted spice paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) duck, bone-in pieces (breasts or legs cut into portions), approx. usable weight
- 3 tbsp (45 ml) mustard oil (or vegetable oil if unavailable)
- 1 large onion, finely sliced (about 8 oz / 225 g)
- 5 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 2 tbsp (16 g) coriander seeds, toasted and ground
- 1 tsp (2 g) cumin seeds, toasted and ground
- 1 tsp (3 g) turmeric powder
- 1 tsp (2 g) Kashmiri chili powder or paprika for color and mild heat
- 2 tbsp (30 ml) plain yogurt, whisked (optional for body)
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 2–3 green chilies, slit (adjust to heat preference)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) fenugreek seeds, lightly crushed
- 2 bay leaves
- 1 cup (240 ml) water or light stock
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt to taste, about 1 to 1.5 tsp (6–8 g)

Instructions

1. Pat duck pieces dry and season with 1/2 tsp salt and 1/4 tsp turmeric. Heat mustard oil in a heavy-bottomed pot over medium-high heat until hot and slightly smoking, then reduce to medium. Add duck pieces in a single layer and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add bay leaves and fenugreek seeds; toast 30 seconds. Add sliced onion and cook until golden brown, about 8–10 minutes. Stir in garlic and ginger and sauté 1–2 minutes until fragrant.
3. Add toasted ground coriander and cumin, remaining turmeric, and Kashmiri chili powder; cook 1 minute to bloom the spices. Add chopped tomatoes and cook until the oil separates and tomatoes soften, about 6–8 minutes.
4. Return browned duck to the pot. Add whisked yogurt if using, slit green chilies, 1 cup (240 ml) water or stock, and crushed fenugreek lightly. Bring to a simmer, cover, and cook gentle simmer 30–40 minutes until duck is tender and sauce has reduced; stir occasionally and add a splash more water if necessary.
5. Adjust salt to taste and finish with lemon juice and chopped cilantro. Serve hot with steamed rice or flatbreads.