Hasher Mangsho (Bengali Duck Curry)
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Ingredients
- 4 duck legs
- 2 onion, finely chopped
- 6 garlic cloves
- 20 g fresh ginger, grated
- 250 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1.5 tsp chilli powder
- 1 tsp garam masala
- 2 bay leaves
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 619 kcal
- Protein
- 37.1 g
- Carbohydrate
- 10.6 g
- of which sugars
- 6.1 g
- Fat
- 47.3 g
- of which saturates
- 13.9 g
- Fibre
- 2.8 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a large heavy pan and brown the duck legs for 8 minutes on all sides, then set aside.
- 2
Add the bay leaves and chopped onion to the pan and cook over medium-high heat for 12 minutes until deeply browned.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground turmeric and chilli powder.
- 4
Add the chopped tomatoes and cook for 8 minutes until softened, then return the duck to the pan with 300ml water.
- 5
Cover and simmer over low heat for 45-50 minutes, turning once, until the duck is tender and no pink remains.
- 6
Stir in the garam masala, scatter with the chopped coriander and serve with rice.
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