Duck and Eggplant Curry with Ginger Lemon Sauce

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Duck and Eggplant Curry with Ginger Lemon SauceThis unique recipe combines moist tender duck meat and delicious eggplants in an exotic sauce base. If you don't like to combine eggplants with meat preparations, you can replace it with zucchini or potatoes. I've used turmeric to get the creamy yellow color of the gravy. You can omit it to go ahead with the natural color of the gravy. A dry version of this recipe also tastes equally good which I will share in some other post. The same process can be applied to chicken and eggplant combination. To make the gravy more creamy and delicious you can combine roasted chickpea flour with cashew nut paste. You can also sprinkle chili flakes and grated cheese right over the serving platter for added flavor and texture.

Duck and Eggplant Curry with Ginger Lemon Sauce
Duck and Eggplant Curry with Ginger Lemon Sauce

Duck and eggplants in creamy sauce

Try this delicious duck recipe which is made with eggplant slices and is drenched in creamy and flavorful ginger lemon sauce made with pungent spices.

Preparation Time: 30 minutes
Cooking time: 30 minutes
Servings: 5

  • 600 gm boneless duck meat (chopped)
  • 400 gm eggplants (diced)
  • 25 gm ginger paste
  • 2 tsp lemon juice
  • 1/4 tsp paprika
  • 2 tsp poppy seeds paste
  • 1/2 liter vegetable stock
  • 2 garlic cloves (mashed)
  • 200 gm onion paste
  • 100 gm tomato puree
  • 1/2 tsp turmeric powder
  • 1 tsp roasted chickpea flour
  • 2 to 3 whole black pepper powder
  • small bunch of chopped basil
  • 5 tsp olive oil
  • salt to taste


  1. Take ginger paste, lime juice, tomato puree and turmeric powder in a bowl.
  2. Mix it well and keep aside.
  3. Heat olive oil in a deep pan for about 2 minutes.
  4. Add onion paste and saute till it turns light brown.
  5. Add mashed garlic cloves and saute for one minute.
  6. Add roasted chickpea flour with duck pieces.
  7. Switch the flame to medium and stir fry for about 3 minutes.
  8. Season it with paprika, black pepper powder and salt.
  9. Immediately add vegetable stock with poppy seeds paste.
  10. Stir for about a minute and simmer for about 10 minutes with a closed lid.
  11. Add ginger lemon sauce base prepared in the first step with eggplants.
  12. Stir again and simmer for 5 more minutes with a closed lid.
  13. Add chopped basil leaves and switch off the flame.
  14. Serve hot with rice and bread.


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