Vindaloo is typically the hottest of curries, but the spices here mitigate the heat. Found in specialty markets, fenugreek seed, with its mildly bitter and sweet flavors, plays a prominent role in southern Asian cooking. Vindaloo can be made up to 2 days ahead and refrigerated. To reheat, place over medium-low heat and stir often.

Julie Sahni
Recipe by Cooking Light November 2003


Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

6 servings (serving size: about 3 ounces duck and about 1/3 cup potatoes)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a spice grinder; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.

  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 6 minutes or until browned. Add coriander and turmeric; sauté 1 minute.

  • Add duck to pan; cook 3 minutes on each side. Stir in water, tomato paste, salt, and potatoes, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until duck is done and potatoes are tender. Remove from heat. Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices. Add sugar to pan; stir to combine. Return duck to pan; stir to combine.

Nutrition Facts

216 calories; calories from fat 25%; fat 6.1g; saturated fat 1.6g; mono fat 1.8g; poly fat 1.1g; protein 25g; carbohydrates 14.1g; fiber 2.6g; cholesterol 87mg; iron 6.4mg; sodium 546mg; calcium 34mg.