Sometimes one of the most satisfying dishes to add spice in your day is a nice curry, specifically, a Guyanese Duck Curry, or as some persons call it Curried Duck. In Trinidad, this dish is known as curry chicken, continuing to spark a rivalry between its people who refer to the dish as that and Guyanese, who say duck curry. Duck curry is a classic delicacy in Guyana and many other Caribbean countries. In addition to everyday use, Duck Curry is also served at special functions like weddings, birthday parties and other events. While it may be eaten on any day, it is still a special dish on holidays. It is a relatively simple dish to make and anyone who has a taste of it develops a love for it.
Duck Curry and Dhal Puri – Photo by Girendra Persaud
About Duck Curry
Duck curry is one of the many curries introduced to Guyana by the East Indians. It is one of the most famous curries. It consists of duck meat cooked with curry powder and a wide variety of spices. These various spices are mixed with the curry powder to create the base. Spices such as cumin, coriander, ground turmeric, ginger and fresh or dried chillies, are popular choices to add to the mix. Of course, Duck Curry cannot be eaten alone, not in the true Guyanese style. Duck Curry, like any other curry is typically paired with a serving of carbohydrate. Duck Curry can be served with a wide variety of side dishes including rice, dhal puri, sada roti, paratha roti or even dhal and rice.
Interesting Tips
- The word ‘curry’ comes from the Tamil word kaṟi meaning ‘sauce’ or ‘relish for rice’.
- Curry powder is a Western creation created to help non-Indians cook curry.
- Some curries can also be cooked with coconut milk instead of water.
- Duck can also be served bunjal. This is when all the water in the curry is allowed to completely evaporate.
- Duck curry can be used as ‘chasers’ when drinking.
Cooking Duck Curry Guyanese Style
Ingredients:
- 4 lbs duck meat
- 2 tbsp curry powder
- 1 tbsp cooking oil
- 1 tbsp ground garam massala
- 1 tbsp ground geerah
- Salt to taste
- ½ pint water
- Cooking oil
- 2 heads garlic
- 2 large onions
- 1 hot pepper
Optional: Eschallots, fine leaf and broad leaf thyme, sliced onion.
Method
- Cut meat into small pieces.
- Wash meat and drain. Set aside.
- Peel garlic and onions.
- Grind or blend garlic, onions and hot pepper together.
- Make a paste with the garlic mixture, garam massala, geerah and curry powder. Add a few drops of water to moisten the mixture.
- Heat cooking oil until hot.
- Add paste to the oil and fry until mixture for a few minutes.
- Add the meat to the mixture. Add salt to taste.
- Turn meat occasionally until all liquid has evaporated.
- Add ½ pint of boiling water and allow the curry to cook.
- Take curry off the fire when half the water has evaporated and meat is tender.
Interesting Tips:
- Persons sometimes eat the duck meat as a stand- alone dish.
- To shorten cooking time, the meat can be pressured before currying to tenderize it.
- If stored in the refrigerator, duck curry can last for about a week.
Watch This: Duck Curry, step by step Video Recipe II Real Nice Guyana (HD)
Duck Curry in Guyana
Regardless of how you choose to eat this delicious dish, Duck Curry is and will always remain one of the best curries in Guyaan. It is simple to cook and even more delicious to eat. It goes well with other dishes like rice and roti and its spicy, curry taste can be addicting. Whether if it is for a special occasion or one just feels like having a nice curry, Duck Curry is the way to go.
Do you say duck curry or curry duck? Tell us in the comments below!
Article References
- http://guyanachronicle.com/2019/01/27/bunjal-duck
- https://www.youtube.com/watch?v=lKjz97XHzVk
- https://en.wikipedia.org/wiki/Curry
Last updated: 2nd April, 2020.
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