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2 ducks cut into joints
2 large onions, chopped
6 cloves garlic, chopped
1½ tablespoons finely chopped ginger
2 tablespoons Ceylon curry powder
1 stick cinnamon
8 pieces dried screwpine leaves or rampe
leaf
1 stalk lemon grass or 2 strips lemon
rind
3 cups coconut milk
2 teaspoons salt
¼ cup vinegar
¼ cup arrack or whisky
1 tablespoon brown sugar
2 tablespoons ghee or oil
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Method:
Cut ducks into joints and put into a
large heavy saucepan with all the ingredients except arrack, sugar and
ghee. Bring to the boil, then cover and simmer until duck is
tender. Heat ghee in another pan and fry the pieces of duck,
then pour in the gravy, add arrack and sugar and simmer a further 10
minutes. Serve with plain boiled rice or ghee rice, fried onion
sambol, cucumber sambol. For another version of this dish,
garnish the top of the curry with slices of potato, fried until brown.
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