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
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