Ingredients

1 Kg. of Bombay Ducks / Cat Fish / Shark / Lep (Cleant, cut & washed)
6 – 7 Cloves of Garlic (mildly crushed)
3 Tblsp Coconut oil for tempering
1 Tomato (Sliced finely lengthwise)

For Wet Ground Masala : (to be ground with as less water as possible)

2 Big Onion chopped
1/2 Tsp Mustard Seeds
11/4 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
8 Madras Red Chillies
8 Kashmir Red Chillies
12 Pepper Corns
8 Garlic Cloves
Lemon sized ball of Tamarind

Method

1. Heat oil and add garlic and stir-fry till light brown.
2. Then add sliced tomato and stir-fry till cooked.
3. Add ground masala and fry for another 5 – 7 minutes.
4. Add salt to taste and add sufficient to make a pouring consistency gravy (not very thick).
5. Cover and bring the curry to boil. Uncover and add the fish pieces and shake the vessel so that the masala should cover each and every fish piece.
6. Simmer on low gas for 15 – 20 minutes and serve hot with rice.

Ingredients

2 kg Duck, quartered and skinned
6 Dried red chillies, stemmed -and broken
1/2 cup Distilled white vinegar
8-10 Garlic cloves, peeled
1 Half-inch piece peeled fresh -ginger
2 tsp cumin powder
2 tsp coriander powder
1/2 tsp cinnamon powder
2 tbsp vegetable oil
1 tsp Salt, or to taste
1 cup Water
2 tsp Sugar
2 tbsp cilantro or parsley (chopped fine)

For Marinade:
Soak chillies in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Add cumin, coriander and cinnamon powder and mix thoroughly.

Method:

1. Coat duck pieces well with marinade.
2. Cover and refrigerate for at least 2 hours.
3. Heat oil in a large oven over medium-high heat.
4. Add duck pieces and brown on all sides.
5. Add salt, water, sugar and any remaining spice puree.
6. Bring to a boil.
7. Cover and simmer, stirring occasionally, until duck is tender, (approx. 1 hour.)
8. Skim off all fat.
9. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro.

Ingredients

Duck eggs are found mostly in eastern India and previously Bengalis use to have duck eggs which is really tasty and did from poultry eggs but its rich in fat .

6 Eggs, boiled
Salt and turmeric powder for taste.
50ml of Mustard Oil.

Whole Garam Masala to be pounded (1 stick of Darchini, 2 cardamoms, 2 cloves)

Grind together:
1 onion
4 cloves of garlic
1 piece of ginger
5-6 red hot chillies
1 tomato (or little water if tomato is not available)

Methods of Cooking

1. Shell out the eggs and slit it on 4 sides keep it aside.
2. Heat the oil in kadai and saute the eggs rubbed in salt and turmeric powder.
3. Put all the masalas except garam masalas.
4. Fry it with the eggs till the oil leaves the masala in slow heat otherwise it may burn.
5. Put 1 cup of hot water in it and let it boil for 5 mins. and put the garam masala in it.
6. Simmer it for sometime and serve with rice.

INTRODUCTION:-

With ingredients ranging from a mixture of meats and sausage to an assortment of shellfish and vegetables, no two gumbos are alike. Most varieties, however, include okra and filé powder (ground, dried sassafras leaves). Much like the addition of roux, a gumbo standard, okra and filé powder contribute to the flavor and thicken the base.

INGREDIENTS:-

Makes 8 1-cup servings
two tablespoons butter
one-half cup all-purpose flour
two tablespoons vegetable oil
one and one-half onions, diced
three celery stalks, diced
one green bell pepper, diced
four garlic cloves, minced
two tablespoons tomato paste
one-quarter cup white wine
one quart chicken broth
one cup tomato puree
one ham hock
three-quarters cup okra, trimmed, cut into ¼-inch slices
one-half pound andouille sausage, sliced into ¼-inch pieces
two duck breasts (preferably smoked), skinless
two teaspoons salt, or to taste
one teaspoon freshly ground black pepper, or to taste
one-half pound shrimp, peeled and deveined
three plum tomatoes, seeded and diced
one-half teaspoon hot sauce.

METHOD:-

In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8-10 minutes.

While the roux is cooking, sauté the onions, celery and bell pepper in the vegetable oil over medium to medium-high heat until golden brown, about 12-15 minutes.

Add the garlic and cook for 2 more minutes, or until the aroma of the garlic is noticeable. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about 3-4 minutes. Deglaze the pan with the white wine and allow the wine to reduce by half.

Bring the chicken broth to a simmer. Whisk the roux into the hot broth, making sure there are no lumps. Add the vegetable mixture and stir well. Add the tomato puree, ham hock and the okra and simmer for 15-20 minutes.

While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about 4-5 minutes. Remove the andouille from the pan and reserve the fat. Season the duck breasts with ½ teaspoon salt and ¼ teaspoon pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly. Once cool enough to handle cut into medium dice.

Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Dry sear the shrimp in a separate pan over high heat until cooked through, about 2-3 minutes. Add the shrimp, andouille and duck to the gumbo along with the tomatoes. Continue to simmer until all the ingredients are heated through. Season with the remaining salt and pepper, and add hot sauce to taste.

INGREDIENTS:-

Duck - 2 kg
Coriander powder - 3 tbsp
Red chilly powder - 11/2 tbsp
Black pepper(Kurumulaku) - 1 tsp
Ginger - 2 tbsp (2 inches)
(cut into thin slices) `
Whole red chilly(Kollamulaku) - 10 nos
Garam masala - 2 tbsp
Turmeric powder - 1 tsp
Curry leaves - 2 big stems
Salt - As reqd
Onion(medium) - 4 nos
(cut into thin slices)
Coconut oil - ½ cup
Hot water - 1½ cups

For garnishing:
Potato(small) - 6 nos
(cooked and fried)(whole)
Baby carrots(cooked) - 6 nos
Cabbage leaves - ¾ of one
(uncooked).

METHOD:-

1)Skin and cut the duck. Wash and soak them in salt and turmeric and keep aside for a while.
2)Heat ¼ of coconut oil in a pan.
3)Add peppercorns(whole) and the onion slices. Sauté them until it becomes transparent.
4)Mix together the coriander powder, chilly powder, garam masala, turmeric powder and salt along with little water.
5)Add the above paste and sauté the ingredients until the oil begins to separate.
6)Crush the whole red chillies to flakes and add them to the masala.
7)Add curry leaves.
8)Take the meat after washing the turmeric off and drain.
9)Add the meat, lower the heat, cover and cook until the water separates.
10)Pour about 1½ cups of hot water, cover and cook until meat is cooked and all the water disappears.

11)Uncover and cook for another 10 minutes, if there is any water left.

12)On a flat frying pan, pour ¼ cup of coconut oil and fry the meat until brown in colour and all the extra water disappears or until the meat is almost dry.

13)Take a flat dish, preferably a round large pie dish.

14)Arrange the cabbage leaves covering the entire dish and arrange the meat pieces in the center leaving a little space between dish and the meat.

15)Arrange the fried potatoes and carrots around the meat.