Made this to go with Kashmiri Batak. Might try grinding spices next time rather than just bruising.
"Mitty" Chawal
From 660 Curries
2 c. basmati rice
1 tsp. black peppercorns
8 green cardamom pods
12 whole cloves
4 cinnamon sticks (3" each)
1/4 c. ghee
2 onions, chopped
2 tsp. granulated sugar
1 1/2 tsp. coarse sea salt
1. Rinse the rice three or four times in cold water. Cover with fresh water and let stand 20-30 minutes.
2. Bruise spices in mortar and pestle.
3. Heat ghee over medium heat. Add onion, sugar, and spices. Stir-fry 10-15 minutes.
4. Drain rice. Stir rice and onion mixture together in rice cooker. Add salt and 3 c. water. Turn on rice cooker.
5. Allow rice to steam on "warm" setting (without lifting lid) for 10 minutes after cook cycle completes.
6. Fluff with rice paddle and serve.
Sunday 4 October 2015
Kashmiri Batak (Duck Stew)
I've been curious about this curry ever since I saw the recipe. It's been in the back of my mind ever since as something to try... sometime. I finally got around to it tonight and I'm so glad I did! It is delicious! The duck was (apparently) a pain to skin and cut up. TF said that no matter how good this curry was, he wasn't willing to do that again. It's hard to argue with the results though!
Kashmiri Batak
From 660 Curries
1 duck, skin removed, cut into 8 pieces
2 Tbsp. ginger paste
2 Tbsp. garlic paste
1 tsp. coarse sea salt
1 tsp. ground turmeric
2 Tbsp. canola oil
1 onion, sliced thin
4-6 black cardamom pods
2 bay leaves
2 cinnamon sticks (3" each)
2 tsp. fennel seeds, ground
1 1/2 tsp. ground Kashmiri chiles (or 1 tsp. sweet paprika + 1/2 tsp. cayenne)
1 tsp. ground ginger
12 oz. (~340g) halved pitted cherries (frozen are fine)
1/2 c. chopped black walnuts
2 Tbsp. fresh cilantro
1. Combine ginger paste, garlic paste, 3/4 tsp. salt, and turmeric.
2. Slather duck pieces with marinade and chill for at least an hour.
3. Heat oil over medium heat. Add duck and marinade. Brown on both sides (5-10 minutes per side). Remove duck from pot.
4. Add onion, cardamom, bay leaves, cinnamon, and 1/2 c. water. Deglaze pan. Increase heat to medium-high. Cook 5 minutes.
5. Add ground fennel, chiles, ginger, and 1/4 tsp. salt. Cook for 30-60 seconds.
6. Add 1 1/2 c. water, cherries, and walnuts. Bring to boil. Reduce heat to medium. Return duck to pot. Cover and simmer for 40 minutes.
7. Remove duck from pot. Increase heat to medium-high. Cook until sauce thickened (~10 minutes).
8. Stir in cilantro. Serve duck over rice ("Mitty" Chawal goes nicely), with a generous portion of sauce.
Kashmiri Batak
From 660 Curries
1 duck, skin removed, cut into 8 pieces
2 Tbsp. ginger paste
2 Tbsp. garlic paste
1 tsp. coarse sea salt
1 tsp. ground turmeric
2 Tbsp. canola oil
1 onion, sliced thin
4-6 black cardamom pods
2 bay leaves
2 cinnamon sticks (3" each)
2 tsp. fennel seeds, ground
1 1/2 tsp. ground Kashmiri chiles (or 1 tsp. sweet paprika + 1/2 tsp. cayenne)
1 tsp. ground ginger
12 oz. (~340g) halved pitted cherries (frozen are fine)
1/2 c. chopped black walnuts
2 Tbsp. fresh cilantro
1. Combine ginger paste, garlic paste, 3/4 tsp. salt, and turmeric.
2. Slather duck pieces with marinade and chill for at least an hour.
3. Heat oil over medium heat. Add duck and marinade. Brown on both sides (5-10 minutes per side). Remove duck from pot.
4. Add onion, cardamom, bay leaves, cinnamon, and 1/2 c. water. Deglaze pan. Increase heat to medium-high. Cook 5 minutes.
5. Add ground fennel, chiles, ginger, and 1/4 tsp. salt. Cook for 30-60 seconds.
6. Add 1 1/2 c. water, cherries, and walnuts. Bring to boil. Reduce heat to medium. Return duck to pot. Cover and simmer for 40 minutes.
7. Remove duck from pot. Increase heat to medium-high. Cook until sauce thickened (~10 minutes).
8. Stir in cilantro. Serve duck over rice ("Mitty" Chawal goes nicely), with a generous portion of sauce.
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