After the new year, it’s time to gear up for the major festival Bihu in Assam. Magh Bihu or Bhogali Bihu, held in the middle of January month, is the festival of new harvests, so it’s all about many authentic delicacies accompanied by lots of fun and bonfire. One of the traditional dishes cooked in every Assamese kitchen during this time is “Hanh Kumura” (duck curry with ash gourd). Also, winter is the best season to eat duck meat as the ducks become mature with lots of fat, hence the meat is more flavourful than any other time. Though this is a simple preparation like any other Assamese dish, cleaning and preparing the duck before cooking is a little time consuming as the process includes plucking the feathers and smoking the duck in wood fire with the skin before cutting it into pieces. So, check out this classic recipe of Assamese Hanh Kumura, which excites the palate of every Assamese soul with its rich flavours.

Ingredients:

• Duck meat: 800 gms (smoked with skin)
• Ash gourd: 500 gms (cut in 5 cms cubes and boil for 5 minutes)
• Onions: 2 medium sizes (chopped)
• Ginger: 2 inches size
• Garlic: 10-15 cloves
• Chillies: 4-6 (red/green)
• Red chilli powder: 1-2 teaspoons
• Black pepper: 1 teaspoon
• Turmeric powder: 2 teaspoons
• Cumin powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Cinnamon stick: 2 inches size
• Bay leaves: 1-2
• Salt: As per taste
• Mustard oil: Half cup
• Fresh coriander leaves: For garnishing

Preparation: 60 to 90 minutes, serves 4-5 persons.

Step 1: This is a slow cooking process, so use a heavy bottom utensil such as an iron kadai, pan or a dutch oven. First, heat the pan and add mustard oil. Once the oil is hot add bay leaves and chopped onion. Meanwhile, make a paste from the ginger, garlic and raw chillies. Once the onion is brown and translucent add the paste and sauté for a minute.

Step 2: Keep the gas in low flame and the dry spices (turmeric+cumin+coriander+chilli powder+black pepper) one by one. Mix it well, sprinkle a little water to avoid burning and saute the masala until it is separated from the oil.

Step 3: Once the masala is done add the duck meat and salt. Saute the meat in medium heat for 5-8 minutes and cover the lid. Let it cook for 10 minutes on low flame until the moisture is out from the meat and the rawness of the meat is gone.

Step 4: Once done, add the boiled ash gourd and stir it gently for a couple of minutes. Now add around 500 ml water for the curry and bring it to a boil. Cover the lid once again and let it simmer on low flame for 45 minutes to an hour until the meat is tender.

Step 5: Keep the gravy according to your choice and requirement. Once the curry is almost done pound the cinnamon stick in a mortar and sprinkle it all over the curry. Toss the chopped coriander leaves and turn the gas off. Cover it and let it rest for 5-10 minutes before serving.

Enjoy this extremely flavourful and authentic duck curry hot with a bowl of steamed rice.

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