Total Time
45mins
Prep 15 mins
Cook 30 mins

Sometimes, some dishes are hard to put into writing and I think this is one of them. I almost feel like I have to stand beside you and show you how it's done. I can tell by how it smells, how it sounds as it's cooking if it is just right or not. For you, you'll have to try it a few times to know what's right for you. I always make this the day before and put it away because there is more depth of flavour if it is eaten on the second day. You can also substitue pork for duck and make it the same way. I don't like this recipe for chicken though. That is made a different way. Hope you try it and enjoy this dish over a bed of steamed rice.

Ingredients Nutrition

Directions

  1. In a big pot, heat oil.
  2. Add onions and ginger-garlic paste and when they are golden brown, add tomatoes.
  3. Turn the heat down to med-low.
  4. In a small bowl, mix all of the powdered spices.
  5. Add a few tablespoons of water and make a paste (not too thick).
  6. Add to onion-tomato mix in pot.
  7. Let the spices cook on med-low till u see the oil start to"peep" through the spices.
  8. Don't let it burn.
  9. Add a little water as needed.
  10. (if u don't see the oil, just cook for about 5 min or so).
  11. Add the duck and toss in the mixture.
  12. Let it cook covered for about 10 minutes.
  13. Add vinegar.
  14. You may have to adjust the amount of vinegar according to your tastes.
  15. If you find it too tart this time, add less next time.
  16. If you find it is lacking something, try adding a little more next time-- it's a matter of personal preference, really.
  17. Cover and cook, adding a little water now and then, stirring to avoid burning.
  18. This shouldn't be too watery though or too thick.
  19. Add salt to taste.
  20. When the duck is cooked, add the green coriander.
  21. Cover and cook for another 5 minutes or so until coriander has wilted into the vindaloo.

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