Title: Vathu Kari
Categories: Indian Poultry
Yield: 1 Servings

4		Serrano chiles, seeded and
		Cut in thin slices
2	c	Coconut milk, reserve 1 tbs
2		Dried red New Mexico chiles,
		Broken into bits
3	tb	Butter
3	lg	Onions, finely chopped
1	ts	Red pepper flakes
4		Cloves garlic, finely
		Chopped
1/2	ts	Fenugreek
1		Piece fresh ginger, finely
		Minced
		Juice of 1/2 lemon
		Salt to taste
1	ts	Turmeric powder
4	lb	Duck, skinned and cut into 8
		Large
1	ts	Coriander powder serving
		Pieces
1	ts	Cumin powder
1	c	Potatoes, diced

In a heavy skillet, heat the butter and add the onions. When they are soft, add the garlic. Stir-fry for a minute. Use a tablespoon of coconut milk to make a paste of the dry spices. Add the dry spice paste to the skillet, stir well, add the duck pieces, and continue cooking over low heat for 5 minutes. Add the rest of the coconute milk, ginger and chiles and bring to boil. Reduce heat and simmer for about 15 minutes. Then add the potatoes and continue cooking for another 20 minutes or until the duck is tender. Stir in the lemon juice and ginger. Serve with white, plain rice and a mild vegetable curry. Serves 4.

Adapted from "Two Curries from Memories of Madras" by Arthur Pais and Radhika Radhakrishnan in Chile Pepper, April 1991

Uploaded by Lon Hall, 1991

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