Dal Makhani

I’ve been eating a lot of good food lately but just didn’t get a chance to measure & cook, take pictures or work on recipes. Here’s one recipe after a fun long break. :)

Dal Makhani is a popular Indian dish. It is quite easy to prepare but does require a good amount of time. I came across this recipe on Vahrehvah’s website few years back and have prepared this couple times. The richness of the dish and the amount of time required for cooking, it is definitely not your everyday meal but good for special occasions or get-togethers.  It could be paired with grilled meat or kabobs along with some Naan, Jeera Rice and Kachumber or simply serve with some Jeera Rice or Naan.

Dal Makhani

Serves: 4
Preparation Time: 15 minutes
Dal Soaking Time: 8 hours or more
Cooking Time:  1 hour 30 minutes

Ingredients:
1/2 cup Whole Urad Dal (Black Gram)
1/8 cup  Red Kidney Beans
1 tablespoon Oil
1 teaspoon Cumin Seeds
Whole Spices – 2 Cloves, 2 Cardamom Pods, 1 - 2” Cinnamon Stick, 2 Bay Leaves
2 teaspoons Ginger – grated or finely chopped
2 teaspoons Garlic – crushed or finely chopped
1/2 teaspoon Turmeric Powder
3 to 4 Tomatoes – blend to puree (about 1 3/4 cups)
3 teaspoons Red Chili Powder – adjust to taste
1 teaspoon Coriander Powder
Salt to taste
3 tablespoons Butter
1/2 tablespoon Dry Fenugreek Leaves
1/4 cup Heavy Whipping Cream
2 tablespoons Cilantro – finely chopped

Direction:

1. Wash Urad Dal and Kidney Beans few times and soak with about 8 cups of water for 8 hours or overnight.
2. Rinse once and cook in pressure cooker with 3 or more cups of water on medium heat for 4 whistles (or about 7 minutes after cooker starts steaming).
3. Turn off heat and keep aside until all steam has been released, for about 10 to 15 minutes.  The beans should be very soft and little meshed up. Keep this aside.
4. Heat oil in a pot over medium high heat and add cumin seeds.
5. When it starts to splatter, add whole spices.
6. After 30 seconds or so, add ginger, garlic, turmeric powder and cook for 30 more seconds.
7. Add tomato puree and bring it to a boil.
8. Add chili powder, coriander powder, and salt. Cover and cook for 5 minutes on medium heat.
9. Add butter and cook for 2 more minutes.
10. If there's any liquid left from boiling the beans, add that liquid or just some water and bring to a boil.
11. Add the cooked beans and mix well.
12. Add dry fenugreek leaves, crushing them with hand while adding.
13. Once the beans start to boil, reduce heat to low, cover the lid and cook for 40 minutes or more stirring occasionally in between so that the beans do not get stuck at the bottom. Cook until it is a good thick gravy consistency.
14. Add cream, mix well and cook covered for further 5 minutes on low heat.
15. Garnish with chopped cilantro and serve with Naan or Zeera Rice and Kachumber.

Note: To cook Dal without pressure cooker, cook uncovered over medium to low heat, stirring occasionally to make sure it is not scorching at the bottom of the pot. Cook for about 1 hour or until dal is tender adding more water as required.

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Curry Udon

Whenever I cook Japanese Curry, I like to serve it with flavored rice for one meal and use the leftovers to make the soup and serve with Udon. I love soups and this is one of my favorite ways to eat Udon. Udon is a thick noodle, mainly made of flour and has a chewy texture which sets it apart from other types of noodles. I usually buy the frozen kind so that I have it handy whenever I need them.

For the soup base, I usually like to make Kombu Dashi (Kelp Stock) and add curry and bring it to a boil but if I’m out of Kelp then I would just use water to make the soup.

Curry Udon

Serves: 1
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
1 – 3 inch piece of Kombu (Dried Kelp) – wiped clean with damp cloth
1 1/2 cups Water
1 1/2 cups prepared Curry (recipe here)
Salt to taste (optional)
1 serving of Udon – cooked per package instructions
1 Green Onion – thinly sliced or shredded

Directions:

1. In a pot, place Kombu and water and let sit for about 15 minutes.
2. Bring water to a boil and just before boiling, remove Kombu and discard.
3. Add Curry to the water, stir and bring it to a boil. Add salt if desired.
4. In a bowl, place Udon and pour the soup over. Garnish with green onions and serve hot.

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Japanese Curry with Chicken

Japanese Curry is quite different from the Indian Curries. It is quite mild compared to Indian Curries but I like both of them. It does taste better when cooked with beef but when you’re short with time, chicken is a good option. It is quick and easy to prepare as I’m using the readymade curry spice cubes (Java Curry Sauce Mix). I usually like to serve this with Curry flavored rice (recipe here) wrapped in an omelet and pour the curry sauce over the egg wrapped rice.

Japanese Curry with Chicken

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:
14 ounces Boneless Skinless Chicken Breast – cut into bite size pieces
Black Pepper to taste
1/2 tablespoon Oil
1 large clove Garlic – finely chopped
1/2 box of Japanese Curry Sauce Mix (about 4 ounces)
1/2 large Onion – cut into 1/2 inch cubes
2 medium Potatoes – cut into 1/2 inch cubes
1 large Carrot – cut into 1/2 inch cubes
1/2 Sweet Apple or Asian Pear – peeled and grated
1 to 1 1/2 tablespoons Honey (adjust to taste)

Directions:

1. In a bowl, combine chicken pieces with black pepper and keep aside.
2. Heat oil in a pot over high heat and once hot, add garlic and sauté for few seconds.
3. Add chicken and sauté for few minutes until lightly browned. Add about 1 tablespoon worth of Curry Sauce Mix to the pot and stir till dissolved.
4. Add onion, potatoes, & carrots and continue cooking for further minute.
5. Add 2 cups of water, cover the pot and bring it to a boil.
6. Once it comes to a boil, reduce heat to low and let it simmer covered for about 10 minutes or until vegetables are tender.
7. Add the remaining Curry Sauce Mix and stir well until it is all dissolved.
8. Add apple and honey and let simmer over low heat for about 8 minutes until the sauce has thicken and chicken & vegetables are cooked through.
9. Serve hot with steamed rice or curry flavored rice.

Note:

• To make wrapped omelet, use about 2 large eggs per omelet, season with salt & pepper and 1 teaspoon of milk or cream. Cook just until the egg is set but little wet. Fill rice in middle of omelet, wrap and serve with prepared curry sauce.
• If I’m making Curry Flavored Rice the same day, I keep one cube of Curry Sauce Mix for the rice and use the remaining for Curry Sauce. 

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Dum Ka Champ

There's a little confusing but fun story behind this dish. For few years now, my Dad has been telling us that his favorite dish is Tawa Boti. When he finally got to eat it, he realized that Tawa Boti was not the dish he was missing but couldn't recall the dish he likes. After having a conversation between me, him and my sister; my sister thinks that this might be the dish he is missing.

It is very similar to the Tawa Boti recipe I posted earlier, mainly with the ingredients used. The taste of the gravy is quite similar as well. The difference is that this dish uses ground meat, has potatoes and cooking method is different from Tawa Boti.

We all have long forgotten about this dish for many years but since after that conversation, I've been craving for this. We're not even sure of the real name for this dish but my sister vaguely remembers it as Dum Ka Champ (or Kabab). She told me how to prepare it so that I can test it out.

Since my Dad's Birthday is coming up, I thought of dedicating this dish for him.
"Happy Birthday Daddy:)"...

Dum Ka champ

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes

Ingredients:

For Patties

For Gravy

2 teaspoons Cumin Seeds 2 inch piece Ginger - cut in chunks 5 cloves Garlic - cut in chunks 4 Thai Chilies or any Green Chili - cut in chunks 1/4 cup Onion - roughly chopped 2 tablespoons Fried Onions (I use store bought) 20 ounces Ground Beef (I used extra lean) Salt to taste 1/4 teaspoon Turmeric Powder 1 teaspoon Garam Masala Powder 1/2 teaspoon Cumin Powder (optional) 1 Large Egg - lightly beaten 3 tablespoons Oil

1/2 cup Yogurt 1 teaspoon Garam Masala Powder 2 teaspoons Red Chili Powder 1/4 teaspoon Turmeric Powder 1/2 teaspoon Salt (adjust to taste) 2 Russet Potatoes - cut into 1/4 inch rounds 1 large Onion - cut into 1/4 inch rounds 2 medium Tomatoes - cut into 1/4 inch rounds 1/3 cup Mint Leaves - roughly chopped 1/4 cup Cilantro - roughly chopped (optional) 2 Thai Chilies - cut in half lengthwise

Directions:
For Patties

1. In food processor, pulse cumin seeds few times to crush them a bit. Add ginger, garlic, Thai chili and process until very finely chopped. Transfer to a bowl and keep aside.
2. In same food processor, add onion and grind until very finely chopped. Transfer to the bowl with ginger, garlic and chili.
3. Add remaining patties' ingredients except egg and oil to the bowl and mix well with hand. (I pulse the meat mixture few times in the food processor after mixing with hand)
4. Divide the meat mixture into 8 equal portions and shape each portion into patties about 3 inches wide and 1/2 inches thick.
5. Heat a large pan with oil over medium heat. Once hot, lightly coat the meat patties with beaten egg and pan fry till lightly golden for about 3 to 4 minutes per side, flipping once. Remove from oil and keep aside.

For Gravy

1. In a small bowl, combine Yogurt with 1/2 cup of water, red chili powder, turmeric powder and salt. Whisk well to smooth it out.
2. In the same pan used above, wipe out some oil leaving a thin layer coating at the bottom.
3. Place each ingredient in the pan in a single layer with few tablespoons of yogurt between each layer, starting with potatoes at the bottom, meat patties, onion rings, and finally tomatoes on top.
4. Pour remaining yogurt mixture over the top, cover with a tight lid and cook over low heat for about 30 minutes undisturbed.
5. After 30 minutes, check to see if potatoes are tender. If there is too much water, increase heat to medium and let it evaporate partially covered or uncovered for about 5 minutes. (Keep in mind that potatoes will soak up water later so don't over evaporate it)
6. Once you've reached the desired consistency of liquid and potatoes are cooked through, top it up with mint, cilantro and Thai chilies. Let sit covered for about 5 minutes before serving.
7. Serve hot with Chapati or Naan.

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Egg Curry

This curry is one of Yogesh's favorite dishes. During his visits from Canada I used to make this dish for him. Back then, I occasionally cook and did not really know many dishes to prepare. I know that he likes curries with lots and lots of gravy and spices so I wanted a dish that uses a lot of spices. The curry didn't exactly turn out as I was imagining but I remember a friend once told me that whenever dishes go wrong, just add coconut milk and it will be all good. So, that is what I did and loved this curry ever since. I like to serve this with steam rice, pickled banana peppers and some type of salad or vegetable stir-fry. It goes really well with Naan or Chapati as well.

Egg Curry

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 35 minutes

Ingredients:
2 tablespoons Oil
1 teaspoon Cumin Seeds/Jeera
1 teaspoon Brown Mustard Seeds/Rai
1/2 teaspoon Fenugreek Seeds/Methi
3 whole Dry Red Chilies (optional)
2 1/2 cups Onion - finely chopped
1 large stem Curry Leaves – stripped off leaves and discard stem
1 tablespoon Ginger - grated or finely chopped
1 tablespoon Garlic - crushed or finely chopped
2 teaspoons Red Chili Powder (adjust to taste)
1 teaspoon Turmeric Powder
1 1/2 teaspoons Garam Masala Powder
2 1/2 tablespoons Tomato Paste
8 Hard Boiled Eggs – shell removed and cut 3 to 4 slits through egg whites
1/2 cup Coconut Milk
Salt to taste
1/4 cup Cilantro - roughly chopped
1 Jalapeno or any Green Chili - cut in chunks

Directions:

1. Add oil in a large pot over high heat. Once hot, add cumin seeds, mustard seeds, Fenugreek seeds and dry red chili.
2. Once mustard seeds start to pop, add onion, a pinch of salt and cook stirring occasionally for few minutes until onion is translucent.
3. Add curry leaves and continue cooking until onion starts to turn light golden color.
4. Reduce heat to medium, add ginger, garlic and cook for further minute till fragrant.
5. Add red chili powder, turmeric powder, 1 tsp garam masala powder and cook for few more seconds.
6. Add tomato paste, cook for few seconds and add about 1 cup of water. Stir well, reduce heat to low, cover and cook for 5 to 10 minutes.
7. Add boiled eggs, salt to taste, mix well and cook covered for another 5 to 10 minutes adding some water if required.
8. Add coconut milk and continue cooking covered for about 5 more minutes.
9. Make necessary adjustments to consistency of the gravy by adding more water if required. Garnish with cilantro, jalapeno and remaining 1/2 tsp garam masala powder. Cover the pot and leave it covered for 5 minutes. Mix once before serving.

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Burmese Tomato Curry

This is a type of curry where it is cooked until all water has evaporated and left with a very thick (almost jam-like) gravy.  You can add Shrimp paste (Ngapi, Belacan) in this dish but I prefer without it. Usually, a lot of Burmese dishes use quite a good amount of oil. For instance, this dish would be made with enough oil to be separated and a thick or thin layer of oil lying on top of the dish. However, I’m not using as much oil as that. This dish is good to be paired with Achin Hin (Sour Soup), Red Chili Pound, Rice and some type of fried meat.

Burmese Tomato Curry

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:
2 tablespoons Oil
1 tablespoon Garlic – pressed or thinly sliced (about 4 cloves)
1 teaspoon Crushed Chili Pepper (adjust to taste) (optional)
1 cup Onion – finely chopped
2 teaspoons Dry Shrimp Powder
2 cups Tomatoes – diced small
1 teaspoon Ginger – grated or finely chopped
1/8 teaspoon Turmeric Powder
2 teaspoons Red Chili Powder
3/4 tablespoon Fish Sauce (adjust to taste)
1 Fresh Jalapeno Pepper or any Green Chili – cut in chunks or thinly sliced
1/2 cup Cilantro – finely chopped

Directions:

1. Heat a pan with oil over medium heat and sauté garlic and crushed chili pepper for few seconds. Add onions and fry for few minutes until translucent.
2. Add dry shrimp and stirring frequently, continue cooking for few more minutes until onions are lightly browned.
3. Add tomato, ginger, turmeric powder, red chili powder and fish sauce. Cook for about a minute, stirring often.
4. Reduce heat to low, cover the pan and cook for about 5 to 8 minutes stirring occasionally until tomatoes are soft and all crushed.
5. Increase heat to high and stirring frequently continue cooking until all water has evaporated and gravy becomes like a thick paste, for about 5 minutes.
6. Garnish with Jalapeno and cilantro, cover immediately and let sit for about 5 minutes. Stir once or twice before serving. This can be served hot or at room temperature.

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Mattar Paneer

Mattar Paneer is a popular Punjabi (northern state in India) dish. This is the version from Vahrehvah website. It is easy to make, rich, creamy and packed with flavor. Best to be served with naan, Jeera rice, some fresh vegetables and sweet lassi drink.

Mattar Paneer

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 35 minutes

Ingredients:
10 whole cashew nuts
1 onion – roughly chopped (about 2 cups)
1/2 teaspoon turmeric powder
1 tablespoon ginger – roughly chopped
1 tablespoon garlic – roughly chopped
2 medium tomatoes – roughly chopped (about 1 1/2 cup)
Whole spices – (2 bay leaves, 1 cinnamon stick, 3 cloves, 3 cardamom pods, 2 teaspoon cumin seeds)
2 green chilies – finely chopped (adjust to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 tablespoon dried fenugreek leaves (optional)
1 cup green peas
10 ounces paneer (homemade or store bought) – cut into 1" cubes
1/4 cup cilantro – roughly chopped
1/4 cup heavy cream (optional)
1/2 teaspoon Garam Masala powder (optional)
2 tablespoon oil
Salt to taste

Directions:

1. Heat a pan or pot over medium high heat; add 1 tbsp of oil and sauté cashew nuts until they are slightly golden in color.
2. Add onions, a pinch of salt and cook until onions are lightly brown, about 4 to 5 minutes.
3. Add turmeric powder, ginger, garlic and cook for further minute.
4. Add tomatoes and cook until tomatoes are soft, for about 4 to 5 minutes. Remove from heat, let it cool and blend it into a smooth paste and keep aside.
5. Using the same pan or pot, heat the remaining 1 tbsp of oil over medium high heat and add whole spices. Fry for 30 seconds and add the above blended mixture.
6. Add about 1 1/2 to 2 cups of water to thin out the gravy and add green chili, cumin powder, coriander powder, chili powder and salt to taste. Stir and bring the mixture to a boil and cook for 10 minutes on low heat uncovered.
7. Add fenugreek leaves crushing between the palms while adding, mix well and cook for further 5 minutes partially covered.
8. Add green peas and cook for another 5 minutes.
9. Add paneer and simmer for two minutes. Make necessary adjustments to taste and thickness of the gravy by adding more water if needed.
10. Garnish with chopped cilantro, cream, Garam Masala powder, stir gently and simmer for a minute more and serve hot with naan.

Note: If desired, paneer cubes can be deep fried until golden brown before adding into the gravy.

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Tawa Boti

Tawa Boti is a specialty dish of my mom. She used to make this for us every now and then. It is always served with freshly made chapati and it is one of my favorite dishes of childhood. Although I’ve cooked this dish many times and did improve over time, I’m still not able to make it as good as hers. Nonetheless, it is still a tasty dish and I enjoy eating it.

Tawa Boti

Serves: 4
Preparation Time: 20 to 30 minutes
Cooking Time: 30 minutes
Marinating Time: 30 minutes to overnight

Ingredients:
For Marinate:
1 lb bone in or boneless chicken – cut into bite size pieces
2 inches of ginger – grated or finely chopped
7 cloves of garlic – pressed or finely chopped
3 Thai chilies or any green chili – minced or finely chopped (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1/2 teaspoon Garam Masala powder
1/3 cup plain yogurt
Salt to taste

Other ingredients:
2 tablespoon ghee (clarified butter) or butter
1 medium onion – finely chopped
1 medium onion – cut into 1/4 inch rings
1 large or 2 medium tomato – cut into 1/4 inch circles
Salt to taste
3 Thai chilies or any green chili – slit it lengthwise while stems intact, for garnishing
1/4 cup loosely packed mint leaves for garnish
1/2 teaspoon Garam Masala powder for garnish

Directions:

1. Mix all the marinate ingredients and let chicken marinate for 30 minutes to overnight.
2. In a large skillet, heat ghee on medium high heat. Add chopped onions, pinch of salt and sauté for few minutes until onions are lightly golden brown.
3. Add marinated chicken, stir well, cover the pot and cook for a minute or so to brown the chicken. Cook for few more minutes covered, stirring occasionally so that chicken is browned on all sides.
4. Once brown, reduce heat to low, add couple tablespoons of water, if needed, cover and cook until chicken is cooked through, for about 15 to 20 minutes.  
5. Increase heat to medium and add onion rings, cover the pot again and cook for about 5 minutes.
6. When onion is almost wilted, add tomato, cover and cook for further 2 to 3 minutes until tomatoes are slightly soft. Taste and add salt if required.
7. Garnish with green chilies, mint leave and sprinkle Garam Masala powder. Cover the pot immediately and let sit for a minute before serving.
8. Stir once and serve hot with Chapati, Naan or Paratha.

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Akha Murgi (Whole Chicken Curry)

Akha Murgi is a special occasion dish that I grew up eating. It is not a difficult dish to make but does require a little preparation. I got this recipe from my sister and this is my first time making it. It turned out better than expected. The chicken was falling apart tender and moist. The taste was little sweet and savory at the same time. This brings back good old memories.

Traditionally, it was cooked on stove top and heated charcoals were placed on top of the pot to give even heat from top and bottom. Dough from wheat flour is also used, to seal the edges of the pot so that it is air tight and no steam will escape. Technically, it is not a curry because it is prepared without much gravy. It is somewhat in between curry and a roast. I’ve made few changes by using oven for cooking, foil for sealing the pot and made it with a bit more gravy (more like curry) since I’m not preparing many other dishes to accompany this. Serve with some rice, naan and light salad.

Akha Murgi (Whole Chicken Curry)

Serves: 4
Preparation Time: 30 to 40 minutes
Cooking Time: 1 hour 30 minutes
Marinating Time: 2 hours to overnight

Ingredients:
1 whole skinless chicken – 3 to 4 lbs
1/2 lb baby potato – boiled - divided
3 eggs – boiled and shell removed -divided
Few drops of yellow food coloring
3 tablespoons of clarified butter (ghee) or butter -divided
3 tablespoons of oil -divided
1 1/2 to 2 medium onions – chopped
Whole spices (4 cardamom pods, 2” cinnamon stick, 2 bay leaves, 4 cloves, 1 star anise, 5 pepper corns)
3 tablespoons of raisins
3 tablespoons of whole cashew nuts

For marinate:
1 inch ginger – peeled and cut in pieces
9 cloves of garlic
4 Thai chilies or 1 Serrano pepper – roughly chopped (adjust to taste)
4 teaspoons cumin seeds – rinsed with water and drained
3 tablespoons white poppy seeds – lightly toasted
10-15 cashew nuts – grind to powder
Few drops of yellow food coloring or few strands of saffron soaked in 1 tbsp of water
1 tablespoon coriander powder
1 1/2 teaspoon garam masala powder
1/2 cup plain yogurt
1 teaspoon sugar
Salt to taste

Directions:

1. Remove any innards from the chicken, rinse with cold water inside out and pat dry with paper towels. Poke the chicken gently with sharp knife in few places. Don’t over poke the chicken as it might fall apart when cooked. Just poke a little, here and there.
2. In a food processor or blender grind ginger, garlic, chili, cumin and poppy seeds to a fine paste. Transfer the grinded paste to a big pot or container and add the remaining marinate ingredients and adjust according to taste.
3. Add chicken to the marinate paste, rub all over inside and out with the marinate paste and let it marinate overnight or at least 2 hours in the fridge.
4. When ready to cook, rub the boiled potatoes and boiled eggs with yellow color. Stuff, 2 to 3 of the potatoes and 1 boiled egg into the cavity of the marinated chicken.  Cross the chicken legs, tie with a string and tug the wings.  If there is chicken neck attached, tug it into the cavity. Tie the whole chicken with one long string, wrapping across few times starting from the legs all the way up to the wings. This will prevent the chicken from falling apart to pieces while cooking. Set this aside.
5. Preheat oven to 350 degrees F.
6. Heat an oven proof pot large enough to hold the chicken, on medium high heat and add 1 1/2 tbsp butter and 1 1/2 tbsp oil. When hot, add whole spices and stir. Add chopped onion and pinch of salt and stir. Continue to cook stirring occasionally until onions are slightly brown.
7. Add the chicken along with marinate paste. Reduce heat to medium low, cover and cook for few minutes. Every few minutes, stir and flip the chicken few times. Do this for about 2 to three times.  If chicken it not oozing out any water, or if it is too dry, add little water.
8. Once chicken is lightly browned on all sides, seal the pot with aluminum foil, cover with the lid and bake it in the preheated oven, for total 1 hour.
9. Meanwhile, in a small skillet, heat the remaining 1 1/2 tbsp of butter and sauté raisins and cashew nuts on low heat until cashew nuts are light golden color. Remove from pan and drain on paper towel.
10. In the same skillet, add the remaining 1 1/2 tbsp of oil and fry the remaining potatoes and 2 boiled eggs till golden brown on all sides. Drain on paper towel and keep aside.
11. After 40 minutes of baking the chicken, remove from oven and add fried raisins, cashew nuts, potatoes and eggs to the pot. Stir once, seal and put back in the oven and continue cooking for the remaining 20 minutes.
12. Serve with Naan or Paratha, Pulau (rice) and Salad.

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Thai Duck Curry

If there is ready made or leftover roasted duck, this dish comes together fairly easy and quickly. You can either use a store bought can curry paste or make curry paste from scratch at home. Since I was short of time that day, I just used the can version, which was pretty tasty as well. I like this dish to be on a little sweeter side, so I added 2 tsp of sugar. Taste first before adding full 2 tsp.  This dish is creamy, little sweet and tangy from the pineapples and has a kick from all spices from the curry paste.  Overall, this is one of my husband’s favorite dishes.

Thai Duck Curry

Serves:  4
Prep Time:  15 minutes
Cooking Time: 15 minutes

Ingredients:
2 tablespoon oil
2 oz (1/2 a can) Maesri red curry paste
1 cup coconut milk
1/2 roasted duck – cut in chunks
1/2 cup pineapple – cut into bite size pieces
4 to 6 kaffir lime leaves – torn with hand
1/2 cup cherry tomatoes –cut in half
Fish sauce to taste
2 teaspoon sugar (adjust to taste)
1/2 cup Thai basil leaves

Directions:

1. Heat a skillet over medium high heat. Add oil and sauté red curry paste for 1 min or so until fragrant.
2. Add few tablespoons of coconut milk and stir. Add few more tablespoons of coconut milk until it becomes thick gravy consistency.
3. Add the roasted duck, stir and cook for further minute.
4. Add pineapple, kaffir lime leaves and cherry tomatoes. Season it with sugar and fish sauce to taste.  Stir well and cook for few more minutes.
5. Add the rest of the coconut milk and some water to adjust the gravy consistency. Cook for further minute.
6. Turn off the heat and add basil leaves. Stir once and transfer to a serving bowl. Garnish with few more basil leaves.

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