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Ingredientes
- Serves 3 as a side (Recipe loosely adapted from Flavours of the Spice Coast by Mrs. K M Mathew)
- Duck legs and thighs- 500 gms (with skin on)
- To marinate and pre-cook
- Coriander powder- 1/2 tsp
- Chilli powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Ground pepper- 1/2 tsp
- Fennel seeds- 1/4 tsp
- Cinnamon- 1 inch
- Cloves- 4
- Cardamom pods- 2
- Vinegar- 1/2 tbsp
- Ginger- 1 inch piece, peeled and roughly chopped
- Garlic- 4 pods, peeled and roughly chopped
- Salt
- For the roast masala
- Oil- 1 tbsp (coconut oil is ideal)
- Shallots/ small onion- 1/2 cup, finely chopped
- Curry leaves- 1 sprig + a few to sprinkle
- Ginger- 1 inch piece, peeled and grated
- Garlic- 4, peeled and grated
- Green chilly- 1, slit
- Chilly powder- 1/2 tsp
- Ground black pepper- 1/2 tsp + 1/4 tsp to sprinkle
- Coriander powder- 1/2 tsp
- Salt- to taste
- Potato- 1 large, par boiled and cut into big chunks
- Thick coconut milk- 1/4 cup
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 451g | |
| Calories 575 | |
| Calories from Fat 271 | 47% |
| Total Fat 30.96g | 39% |
| Saturated Fat 16.66g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 625mg | 26% |
| Potassium 1220mg | 35% |
| Total Carbs 44.66g | 12% |
| Dietary Fiber 6.3g | 21% |
| Sugars 6.18g | 4% |
| Protein 32.11g | 51% |
