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Hanhor mangxo
Duck curry
Hanhor mangxo (হাঁহৰ মাংস) — Assamese duck curry with ash gourd and black sesame
When Magh Bihu brings bonfires and feasting to the villages of Assam in January, duck curry is one of the dishes families look forward to. Duck meat is simmered with ash gourd (kumura), which soaks up the rich juices, and the gravy is thickened with toasted black sesame for a deep, nutty taste. It is eaten with rice, often after the night-long community feast called uruka. Chef's tip: brown the duck skin-side down first and pour off some of the rendered fat; you need its flavour, not all of it.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the curry
- 2 ⅝ lb duck legs or a jointed duckbone-in, cut into curry pieces
- 2 tsp salt
- 1 tsp ground turmeric
- 2 tbsp mustard oil
- 2 onionsfinely sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 green chilliesslit
- 3 cups hot water
- 1 ⅛ lb ash gourdpeeled, seeded and cut into 4 cm chunks; or marrow
- 3 tbsp black sesame seeds
- ½ tsp garam masala
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Method
0/8 doneStep 1: Rub 2 ⅝ lb duck legs or a jointed duck with half the 1 tsp salt and 1 tsp ground turmeric.
3 minStep 2: Heat 2 tbsp mustard oil in a heavy pot over a medium heat. Brown the duck in two batches, skin-side down first, for 8–10 minutes per batch, until the skin is golden and plenty of fat has melted out. Lift out and pour off all but about 3 tbsp of fat.
18 minStep 3: Add 2 bay leaves and 2 onions and fry for 10–12 minutes, until golden brown.
12 minStep 4: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste and fry for 2 minutes, then add 1 tsp chilli powder, 1 tsp ground cumin, 1 tsp ground coriander and a splash of water and cook for 3–4 minutes, until the oil separates.
6 minStep 5: Return the duck with its juices, add 3 green chillies and the remaining 1 tsp salt, and stir-fry for 5 minutes to coat. Pour in 3 cups hot water, cover and simmer on a low heat for 40 minutes.
45 minStep 6: Meanwhile toast 3 tbsp black sesame seeds in a dry pan over a low heat for 3–4 minutes, until the seeds start to pop and smell nutty, then grind to a fine powder. Common mistake: toasting on a high heat; burnt sesame makes the whole curry bitter.
4 minStep 7: Add 1 ⅛ lb ash gourd to the pot, cover and simmer for 15–20 minutes more, until the gourd is translucent and the duck is very tender and cooked through to at least 165°F (165 °F) by the bone.
18 minStep 8: Stir in the ground sesame and simmer uncovered for 5 minutes, until the gravy thickens. Finish with ½ tsp garam masala and rest for 10 minutes before serving with rice.
15 min
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 37 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hanhor mangxo take?
- About 120 minutes in total: 25 minutes to prepare and 95 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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