Looking for a duck vindaloo recipe that’s as good a those at the best curry houses? Here you go.
I’m a big fan of chilli sauces. They’re great used on their own but I also like to stir them into sauces and marinades.
In addition to the flavour, it also makes the preparation of different sauces, like this duck vindaloo recipe easier.
No need to chop chillies! All that work is done for you.
About this vindaloo recipe…
I’ve been working with top quality chilli sauce and spice blend producer Dr Burnorium to come up with quick and easy curries using their spices and sauce.
This was the perfect combo! If you want to make your curry vindaloo heat like I did, you will want to be careful how much you add.
That is unless you want to make this duck vindaloo into a duck phaal. It doesn’t take much.
As you are using prepared spice powders and sauces for this recipe, there isn’t much to do.
You can literally make this duck vindaloo in minutes. You will need to make the essential BIR (British Indian restaurant) style base sauce but this has many uses and isn’t difficult to make either.
If serving the duck cubed, you can also cook this a couple of days ahead of time. I like to sear the duck breasts and let them stand while I prepare the sauce. Then I thinly slice the duck breast and serve as the photo above.
Do I have to use Dr Burnorium spices and sauces to make this duck vindaloo?
No! However I strongly recommend giving these a try!
The quality and flavour are exceptional and make this duck vindaloo curry so easy to prepare.
Step by step photos
If you like this duck vindaloo with Dr Burnorium spices and sauce, you might like to try these too…
- 2 tbsp rapeseed (canola) oil
- 3 green cardamom pods - bruised
- 1 star anise
- 1 Indian bay leaf
- 1 tbsp garlic and ginger paste
- 2 green bird's eye chillies - finely chopped
- 1 scotch bonnet chilli - finely chopped
- 1/2 tsp ground turmeric
- 1 tbsp Kashmiri chilli powder
- 1 tbsp mixed powder
- 70ml (1/4 cup) tomato puree
- 300ml (1 1/4 cups) base sauce
- 1 tbsp white wine vinegar
- 1/2 tsp fenugreek leaves (kasoori methi)
- 1 pre-cooked potato - peeled
- 1 tbsp coriander (cilantro) - finely chopped
- Salt to taste
- Heat the oil over medium-high heat and then throw in the cardamom pods, star anise and bay leaf. Allow these ingredients to infuse into the oil for about 30 seconds and then add the garlic ginger paste.
- Stir the garlic ginger paste into the spice infused oil and then add all the chopped chillies. Fry these for about 30 seconds and then add the ground spices and fry for a further 30 seconds.
- Your pan might be looking a bit dry at this point. Add the tomato puree and a couple of ladles of the base sauce and bring to a simmer. Only stir if it looks like the sauce is sticking to the pan.
- Stir in the pre-cooked lamb and stir to coat with the sauce. Simmer for about 3 minutes adding more base if it is looking dry.
- Add the vinegar and then the fenugreek leaves by rubbing them between your fingers. Add the pre-cooked potato and heat them through in the sauce. Then garnish with coriander (cilantro).
- Season with salt to taste.