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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, March 06, 2012

DUCK MOILEE

DUCK MOILEE
(Succulent Duck cooked with green chillies and coconut milk)
Serves 6   Preparation Time 45 minutes
Ingredients
1 tender duck jointed and cut into medium size pieces
3 big onions sliced finely
8 to 10 green chilies sliced lengthwise
2 teaspoons ginger garlic paste
1cup thick coconut milk
1 tomato chopped into 8 pieces
1 teaspoon turmeric powder
3 tablespoons oil
Salt to taste

Rub the duck all over with the turmeric powder.  Heat oil in a pressure cooker or a suitable pan and lightly fry the pieces of duck. When the pieces turn light brown add all the other ingredients to it. Mix well so that all the pieces get covered.  Add sufficient water and cook on medium heat till the duck is cooked and the gravy thickens. If cooking in a pressure cooker turn off the heat after 8 or 9 whistles.

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