hasher kalia recipe || Bangladeshi hasher kalia recipe || spicy duck curri

 hasher kalia recipe || Bangladeshi hasher kalia recipe || spicy duck curri

 hasher kalia recipe || Bangladeshi hasher kalia recipe || spicy duck curri

Author: Zurana Masud

Recipe type: main

Cuisine: Bangladeshi

Serves: 5 people

Ingredients

for spice powder:

cinnamon - 1 inch 2 sticks

Green Cardamon - 3 pieces

cloves - 1/2 teaspoon

whole black pepper - 1/2 teaspoon

whole methi - 1/2 teaspoon

whole coriander - 1/2 teaspoon

whole cumin - 1 teaspoon

for curry:

duck / hash - 1 1/2 kg with bone and skin

tok doi(plain yogurt)/Curd - 1/2 cup

ginger paste - 2 teaspoon

garlic paste - 2 teaspoon

cumin paste - 1 teaspoon

coriander powder - 1 teaspoon

turmeric powder - 1 teaspoon

red flavorer - 1 teaspoon

onion paste - 1/2 cup

mustard oil - 1/4 cup

Whole garam masala-cinnamon,cardamon, herb - as needed 

salt - 2 tsp or to taste

water - 1 cup

other ingredients:

fried onion/beresta - 1/2 cup

fried garlic - 2 tablespoon

Instructions

spice powder preparation:

heat a pan and fry whole spices until brown .

remove from heat and make a fine powder. keep aside.

 

marinate the meat:

wash and drain meat pieces. pat dry and absorb a bowl.

mix tok doi/yogurt with meat.

then mix ginger, garlic, cumin paste and coriander, turmeric and flavorer . mix onion paste and marinte for quarter-hour .

cooking method:

heat oil during a autoclave . add whole garam mashla. fry a touch .

add marinated meat and cook 5 minutes or until oil is separated from spices, that's called koshano in our country.

then add one cup of water and canopy with lid. cook 20 minutes.

remove from autoclave and keep into a deep bottom pan.

mix fried onion, fried garlic and spice powder.

cook 5 minutes.

turn off flame and transfer to dish . sprinkle some fried onion and serve with rice or ruti.