Duck Fillet Curry

It has been long time that i had not cooked a very delicious curry (haha...by saying this, i admit that i am not a good chef, nor a good recipe creator). But this duck fillet curry that i made, could, somehow make me feel better about who i am in the kitchen. And the plongeur, mr. Gorilla munched his portion and mumbled without stop how good the curry was. I think i know why it is so diffierent than the normal curry that i usually make... it uses more ingredients, which makes the taste stronger, and more Indonesian than ever :)

Btw, i used plum fruit because i don't have asam kandis, a fruit, used as an acid agent in many dish originally from Sumatera.


Duck Fillet Curry

• 250 gr duck breast fillet, discard the fat and sliced thinly
• 1 or two pinch of tamarind
• 1 lemon grass, bruised
• 200 ml coconut milk + 100 ml water (I added water to dilute the milk)
• 2 star anises
• 1 tsp ghee
• 2 green plums, bruised

ground (powder) spices:

• 1,5 tsp coriander in powder
• 1 tsp cumin in powder
• 1 tsp turmeric in powder
• 0,5 tsp cinnamon powder
• 1 tsp cardamom powder
  
• 2 Indonesian bay leaves
• 3 or 4 shallots, chopped
• 2 cloves of garlic, chopped
• 1 tbs chopped chillies
• 1 tsp ginger powder
• pepper
• salt

Ingredients:

1. Heat the ghee in a wok, stir fry the spices and lemon grass.
2. Add the duck, and cook with medium heat to let the juice dries out.
3. Add the coconut milk+water, star anises, plums and tamarind.
4. Shimmer until fillet softened.
5. Serve immediately with hot steamed rice :)