1. In a big pot, heat oil. 2. Add onions and ginger-garlic paste and when they are golden brown, add tomatoes. 3. Turn the heat down to med-low. 4. In a small bowl, mix all of the powdered spices. 5. Add a few tablespoons of water and make a paste (not too thick). 6. Add to onion-tomato mix in pot. 7. Let the spices cook on med-low till u see the oil start to"peep" through the spices. 8. Don't let it burn. 9. Add a little water as needed. 10. (if u don't see the oil, just cook for about 5 min or so). 11. Add the duck and toss in the mixture. 12. Let it cook covered for about 10 minutes. 13. Add vinegar. 14. You may have to adjust the amount of vinegar according to your tastes. 15. If you find it too tart this time, add less next time. 16. If you find it is lacking something, try adding a little more next time-- it's a matter of personal preference, really. 17. Cover and cook, adding a little water now and then, stirring to avoid burning. 18. This shouldn't be too watery though or too thick. 19. Add salt to taste. 20. When the duck is cooked, add the green coriander. 21. Cover and cook for another 5 minutes or so until coriander has wilted into the vindaloo. ---------------------------------------------------------------------------
Nutrition
Ingredients
