Authentic Assamese Duck Poha Curry with Warm Sticky Rice
A fragrant, slow-cooked delicacy featuring tender duck meat simmered in aromatic indigenous spices and local herbs. This traditional Assamese masterpiece offers deep, comforting flavors that pair exceptionally well with warm, freshly prepared sticky rice.
90min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Clean and wash the duck meat thoroughly, then drain excess water.
2
Heat mustard oil in a heavy-bottomed pan or pressure cooker until smoking point is reached, then let it cool slightly.
3
Add bay leaves and dried red chillies to the warm oil, allowing them to crackle.
4
Add the sliced onions and sauté until they turn golden brown.
5
Stir in the ginger and garlic pastes, cooking until the raw aroma disappears.
6
Add turmeric powder, cumin powder, and black pepper powder, mixing well with a splash of water to prevent burning.
7
Add the duck pieces and sear them well in the spice mixture for about 10 minutes.
8
Cover and cook on low heat until the duck is tender and releases its natural oils, adding warm water as needed for gravy.
9
Garnish generously with fresh coriander leaves and serve hot with warm sticky rice.
Ingredients
1 kg duck meat, cut into medium pieces
2 large onions, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons black pepper powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
3-4 dried red chillies
2 bay leaves
3 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.