Duck Choila by Chef Binod Baral
Choila is one of the most popular foods served on the streets of Nepal. It is especially popular in the capital city of Kathmandu and Palpa.
Choila can be prepared with chicken, duck, mutton, or lamb. Vegans can enjoy a delicious choila prepared with jackfruit.
This Nepalese dish is popular among home cooks and restaurant chefs, as well as in small eateries. It can also be served as a snack together with alcoholic beverages. In Nepal, choila is considered by many a delicacy.
I love this combination of mustard oil, raw garlic, raw ginger, open fire meat, fresh lemon, and fresh coriander. Enjoy!
Duck Choila by Chef Binod Baral
Ingredients
- 2 duck breasts
- 5 mg salt
- 20 ml vegetable oil
Choila masala paste:
- 15 mg ginger paste
- 5 mg garlic paste
- 20 mg tomato paste
- 5 mg cumin powder
- 2 mg chilli powder
- 2 mg turmeric powder
- coriander
- 10 mg salt
Tempering masala:
- 2 mg fenugreek seeds
- 2 red chilli dry
- 20 ml cooking oil
Instructions
- Cut the duck breast in small cubes and marinate it with salt and vegetable oil.
- Leave the meat cubes in the marinade for approximately 20 minutes.
- Grill the meat cubes in an open fire grill to ensure the specific, tasty choila flavor. Grill the meat cubes until cooked through.
- Create the choila masala paste by mixing all the ingredients together.
- Heat the cooking oil in a small pan until the oil is smoking hot.
- Add the fenugreek seeds in the cooking oil until they get clearly browned.
- Add the red dry chili and the masala paste.
- As a side-dish, you can enjoy choila with traditional puffed rice, fattened rice or with green and crunchy salad.
Notes
Related: Healthy Roadside BBQ Chicken
Related: Indian Goat Curry
Related: Chettinad Chicken Curry
Related: Duck Breast with Potatoes, Spinach and Berry Sauce
Related: Smoked Duck Salad with Feta & Blackberry Sauce
