Hansher Mangsho Bhuna
Hansher Mangsho Bhuna. A tear jerking spicy curry that’s perfect for a cold wintery morning. Food heaven !!
Ingredients
- 1 kg duck meat curry cut with skin
- 1/2 cup birista or fried onions
- 1 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1/2 tbsp coriander seeds paste freshly ground
- 1/2 tbsp cumin paste freshly ground
- 1.5 tbsp red chilli paste freshly ground
- 4 big onions finely chopped
- 10-12 green chillies slit
- 1 tsp turmeric powder
- 1/2 tsp garam masala powder
- 6-7 dry red chillies
- 2-3 bay leaves
- 3-4 green cardamom
- 3-4 cloves
- 2 one inch cinnamon
- 1/2 cup mustard oil
- salt to taste
Instructions
For the marinade
- Marinate the duck with 1 tsp ginger paste , 1 /2 tsp garlic paste, little salt and 1 tbsp mustard oil for 6-8 hours, even better if it’s left overnight.
For the bhuna
- Make a paste of the turmeric powder with very little water. Keep aside.
- Heat the remaining mustard oil in a pan. Throw in the dry red chillies, bay leaves , crushed cardamom, cloves and cinnamon, allow the spices to splutter and release their aroma.
- Add the onions, fry over medium heat for 10-15 minutes until the onions turn a light translucent brown.
- Now add the red chilli paste, turmeric paste, remaining ginger garlic paste, continue to cook over medium heat for 8-10 minutes until the masala starts to release oil.
- Add the marinated duck and fried onions, give it all a hearty stir.
- Cover and cook over medium flame, stirring occasionally. The meat shall release water as it cooks, so no need to add any water at this stage.
- Once the water released by the meat has almost dried, pour in 1.5 cups of warm water. Throw in the slit green chillies. Continue to cook over medium untill the duck meat is tender . If it’s getting too dry, you can add a splash of warm water in between.
- Finish with a generous sprinkle of garam masala, serve with Chita ruti