Indian Curry Recipes Read Online Free PDF

oil in a pan and fry the onions for 7-8 minutes, until almost soft. Stir in the ginger, garlic, cloves, cinnamon, chilli and jaggery or sugar and cook for a further minute, stirring.
Turn off the heat, then stir in vinegar, followed by the stock. Season with a little salt and pour over the duck.
Cover with the lid and cook on High for 3 hours or on Low for 6 hours or until the duck is very tender.
Lift the duck on to warmed serving plates. Stir a little of the hot sauce into the yoghurt, then stir this mixture into the sauce with the chopped coriander. Taste and adjust the seasoning, if necessary. Spoon the sauce over the duck and serve with Lemon-scented or plain basmati rice.
    TIP
    If you can't find jaggery, muscovado sugar can be used instead.

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    Coconut Duck Curry
    This fantastic curry comes from Kerala and uses both coconut milk and freshly grated coconut. Although this dish involves a little more preparation time, it is well worth the effort. As duck is quite a fatty meat, it's important to remove the skin and fat. Alternatively, after cooking you can cool and chill the curry, then skim the fat off the surface before reheating.
    Serves 4
    4 duck portions, skinned
6 curry leaves
150 g/5 oz fresh coconut, grated
15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, sliced, or 45 ml/3 tbsp frozen diced onion
15 ml/1 tbsp grated fresh or bottled ginger
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp mild curry powder
10 ml/2 tsp ground coriander
5 ml/1 tsp ground turmeric
5 ml/1 tsp mild chilli powder
5 ml/1 tsp ground cinnamon
400 ml/14 oz/large can coconut milk
175 ml/6 fl oz/¾ cup boiling vegetable or chicken stock
Salt and freshly ground black pepper
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)

Pack the duck into the slow cooker in a single layer, as snugly as possible. Tuck the curry leaves in between the portions and sprinkle over about half of the grated coconut.
Heat the oil in a pan and fry the onion for 6-7 minutes until almost soft. Mix in the ginger, garlic, curry powder, ground coriander, turmeric, chilli and cinnamon and cook for a further minute, stirring. Turn off the heat, then stir in the coconut milk and stock. Season with a little salt and pour the mixture over the duck portions.
Cover with the lid and cook on High for 3 hours or on Low for 6 hours or until the duck is very tender.
Lift the duck portions on to warmed plates. Stir the chopped coriander into the sauce, taste and adjust the seasoning if necessary. Garnish with the remaining grated coconut and serve with basmati or Saffron Rice.
    TIP
    Curry leaves are often used in southern Indian cooking and are picked from the curry tree. They have a distinct flavour and aroma and can be bought fresh or dried; the fresh ones can be frozen.

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    Royal Duck Biryani
    Derived from the Persian word 'birian' meaning roasted before cooking, a biryani is a combination of rice, meat or vegetables together with yoghurt and spices, often served at festive occasions. It's traditionally served topped with golden fried onions; these are cooked early in this recipe, but you can quickly reheat them in a pan or in the microwave before serving.
    Serves 4
    4 duck breasts, skinned
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
150 ml/¼ pint/2/3 cup thick plain or Greek-style yoghurt
30 ml/2 tbsp groundnut (peanut) or sunflower oil
15 ml/1 tbsp ghee or unsalted (sweet) butter
2 onions, thinly sliced
30 ml/2 tbsp medium curry powder
10 ml/2 tsp cumin seeds
6 whole cloves
6 black peppercorns
6 green cardamom pods, split
200 g/7 oz/small can chopped tomatoes
200 ml/7 fl oz/scant 1 cup very hot (not boiling) chicken or vegetable stock
350 g/12 oz/1½ cups basmati rice
5 ml/1 tsp saffron threads
45 ml/3 tbsp hot milk
Salt and freshly ground black pepper

Cut the duck into large chunks. Mix the garlic, ginger and yoghurt in a large bowl, add the duck and stir