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Easy recipe Easy Recipe Duck and Potato Curry

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Easy recipe Easy Recipe Duck and Potato Curry - Curry in Burmese is called sipyan which literally means ‘oil returns, a sign when the gravy is ready. Although a, curry (Recipes by ingridients <a href="/search/curry">curry</a>)  very little spices are used, instead the flavour is created by caramelising the onion, garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) and chilli paste. Duck and potato are my favourite combination but equally great with chicken or just. vegetables (Recipes by ingridients <a href="/search/vegetables">vegetables</a>)  Easy Recipe Duck and Potato Curry. Serves: two Cooking time: one hr thirty mins For more Burmese recipes, visit http://www.hsaba.com  ¼ teaspoon ground turmeric ¼ teaspoon salt one tablespoon fish sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>) ½ medium sized duck, cut into one inch chunks four waxy potatoes, cut into one inch cubes one large onion, chopped four garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) cloves, crushed one teaspoon crushed dried chillies ½ teaspoon paprika one hundred ml groundnut oil one hundred and fifty ml water Directions Mix the ground turmeric, salt and fish sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>) and marinade (Recipes by ingridients <a href="/search/marinade">marinade</a>) the duck pieces for at least thirty mins. This changes the flavour of the meat and help to tenderize it. Roughly chop (Recipes by ingridients <a href="/search/chop">chop</a>) the onion and put into a pestle and mortar. Easy Recipe Duck and Potato Curry. Pound to form a paste then add the crushed garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) and dried chillies. Continue to pound until they are well incorporated. Easy Recipe Duck and Potato Curry. It definitely makes a difference to the taste of the gravy if you use a pestle and mortar. If you dont have one, just chop (Recipes by ingridients <a href="/search/chop">chop</a>) everything finely. In a large saucepan or wok, heat the groundnut oil. First fry the potatoes over high heat, turning regularly, for two-four mins until they are just taking on colour. Easy Recipe Duck and Potato Curry. Remove the potatoes and leave to one side. Next add the duck pieces to the oil and again fry on high heat for two-four mins to brown the meat. Remove the duck from the oil and set aside. In the remaining oil, add the onion mixture and cook over moderate heat for twenty-thirty mins until the onions have caramelised and turned reddish brown. Easy Recipe Duck and Potato Curry. You need to keep an eye on it and stir frequently. Then add the paprika and cook for a few minutes. Easy Recipe Duck and Potato Curry. It may seem like a lot of oil but its important not to skimp here. If there is not enough oil, it will burn the onions and make the gravy bitter. When the onion mixture is ready, add the potatoes and duck pieces back into the saucepan, give it a quick stir then add the water. Easy Recipe Duck and Potato Curry. Simmer with lid on for fourty-five-about sixty mins until the meat is tender, occasionally stir the mixture. Easy Recipe Duck and Potato Curry. It is ready when the gravy has reduced and the oil has returned. Finally test for seasoning and serve..

Curry in Burmese is called sipyan which literally means ‘oil returns, a sign when the gravy is ready. Although a, curry (Recipes by ingridients curry) very little spices are used, instead the flavour is created by caramelising the onion, garlic (Recipes by ingridients garlic) and chilli paste. Duck and potato are my favourite combination but equally great with chicken or just. vegetables (Recipes by ingridients vegetables) Easy Recipe Duck and Potato Curry. Serves: two Cooking time: one hr thirty mins For more Burmese recipes, visit http://www.hsaba.com ¼ teaspoon ground turmeric ¼ teaspoon salt one tablespoon fish sauce (Recipes by ingridients sauce) ½ medium sized duck, cut into one inch chunks four waxy potatoes, cut into one inch cubes one large onion, chopped four garlic (Recipes by ingridients garlic) cloves, crushed one teaspoon crushed dried chillies ½ teaspoon paprika one hundred ml groundnut oil one hundred and fifty ml water Directions Mix the ground turmeric, salt and fish sauce (Recipes by ingridients sauce) and marinade (Recipes by ingridients marinade) the duck pieces for at least thirty mins. This changes the flavour of the meat and help to tenderize it. Roughly chop (Recipes by ingridients chop) the onion and put into a pestle and mortar. Easy Recipe Duck and Potato Curry. Pound to form a paste then add the crushed garlic (Recipes by ingridients garlic) and dried chillies. Continue to pound until they are well incorporated. Easy Recipe Duck and Potato Curry. It definitely makes a difference to the taste of the gravy if you use a pestle and mortar. If you dont have one, just chop (Recipes by ingridients chop) everything finely. In a large saucepan or wok, heat the groundnut oil. First fry the potatoes over high heat, turning regularly, for two-four mins until they are just taking on colour. Easy Recipe Duck and Potato Curry. Remove the potatoes and leave to one side. Next add the duck pieces to the oil and again fry on high heat for two-four mins to brown the meat. Remove the duck from the oil and set aside. In the remaining oil, add the onion mixture and cook over moderate heat for twenty-thirty mins until the onions have caramelised and turned reddish brown. Easy Recipe Duck and Potato Curry. You need to keep an eye on it and stir frequently. Then add the paprika and cook for a few minutes. Easy Recipe Duck and Potato Curry. It may seem like a lot of oil but its important not to skimp here. If there is not enough oil, it will burn the onions and make the gravy bitter. When the onion mixture is ready, add the potatoes and duck pieces back into the saucepan, give it a quick stir then add the water. Easy Recipe Duck and Potato Curry. Simmer with lid on for fourty-five-about sixty mins until the meat is tender, occasionally stir the mixture. Easy Recipe Duck and Potato Curry. It is ready when the gravy has reduced and the oil has returned. Finally test for seasoning and serve..

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