Duck Curry Cari Vit Vietnamese Style Recipes

DUCK CURRY - CARI VIT (VIETNAMESE STYLE)

Duck Curry - Cari Vit (Vietnamese Style) image

Make and share this Duck Curry - Cari Vit (Vietnamese Style) recipe from Food.com.

Provided by hn2978

Categories Curries

Time 7h30m

Yield 4-5 serving(s)

Number Of Ingredients 18

Ingredients

1 large onion, chopped
2 pieces gingerroot, peeled
2 stalks lemongrass, thinly sliced
6 garlic cloves
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
2 fresh hot red chili peppers, as -serranos, seeded & stemmed
2 teaspoons red curry paste, see recipe
3 lbs duck, coarse chopped
1/2 cup corn oil or 1/2 cup peanut oil
2 lbs potatoes, peeled and cubed or 2 lbs yams
2 bay leaves or 2 curry leaves
1/2 cup thin coconut milk
1/2 cup water
1 cup thick coconut milk
1 teaspoon sugar
1/2 cup green onions (to garnish) or 1/2 cup cilantro, -leaves (to garnish)
steamed rice or French bread

Steps:

Blend onion, ginger, sliced lemongrass, garlic, salt, black pepper,.
chiles and Red Curry Paste to a puree.
In large bowl combine puree with duck and marinate, covered for 2-6 hours. Heat half of the oil in large skillet for 2 minutes, then add taro root or potatoes or yams and fry for about 3 minutes. Drain on paper towels.
Add remaining oil to skillet, heat and add chicken with its marinade. Stir-fry for 5 minutes. Add minced lemongrass, leaves, fried taro, thin coconut milk and water and mix.
Bring to boil, lower heat, cover and simmer for 20 minutes.
Gently add thick coconut milk and sugar and simmer uncovered for 3 minutes before serving.
Serve with steamed rice or a loaf of french bread.

Nutrition Facts : Calories 2124.6, Fat 181.5, SaturatedFat 66.1, Cholesterol 258.8, Sodium 447.1, Carbohydrate 78.9, Fiber 13.2, Sugar 11.9, Protein 46.9

BOMBAY DUCK CURRY

Bombay Duck Curry image

This is a simple recipe which I learnt from Dad. Bombay Duck is a delicate fish which is popularly deep fried. This recipe is a Bengali version of the Bombay Duck curry, lightly spiced and easy to cook. Tastes great with piping hot rice.

Provided by Chef Mahua

Categories Curries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

8 Bombay duck, fish cut into 2 pieces each (Bombil)
10 garlic cloves, finely chopped
1 inch gingerroot, finely chopped
2 green chilies, coarsely ground
2 red onions, sliced thinly (medium sized)
1 teaspoon cumin seed, for seasoning
4 green cardamoms
1 cinnamon stick
1 bay leaf
2 whole dried red chilies
3 tablespoons mustard oil
salt, as required
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chili pepper
coriander, finely chopped for garnishing

Steps:

Wash, pat dry and apply salt (1 tsp) and turmeric (1 tsp) to the fish pieces and keep aside for 15 minutes.
Meanwhile, heat mustard oil in a flat non-stick girdle or deep pan. When smoking, add dried red chillies, whole spices, cumin seeds. Let splutter. Add sliced onion. Cook for 2 minutes Add ginger-garlic- green chilly paste/ mix. Fry well for 2 minutes in high flame. Add the spice powders and 4 tbspn of water to cook the spices.
Move the spice mix to the side of the pan. Add the fish pieces to the same pan, side by side. Reduce flame to medium, and allow the fish to cook in its juices for 5 minutes.
With a spoon, spread the cooked spice mix over the fish, add a cup of water. Let the fish cook in the gravy for 5 minutes Since this fish is delicate, take care not to stir too much so that the pieces remain intact.
You may add 1 tsp of lemon juice (optional).
Garnish with chopped coriander leaves.
Remove from flame. Serve hot.
Tastes best with rice.

Nutrition Facts : Calories 148.8, Fat 10.9, SaturatedFat 1.3, Sodium 7.9, Carbohydrate 12.7, Fiber 1.8, Sugar 4.8, Protein 2

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