North East Indian Style Caterpillar Fungus Duck Curry

Ingredients

In the North East Indian adaptation of Caterpillar Fungus Duck, the Chinese flavors are infused with the vibrant spices and ingredients of North East Indian cuisine. The original Chinese dish is typically prepared with soy sauce, oyster sauce, and Chinese spices, whereas the North East Indian version incorporates turmeric, ginger, garlic, and red chili powder to create a distinct flavor profile. We alse have the original recipe for Caterpillar Fungus Duck, so you can check it out.

• 500g (1.1 lb) duck meat, cut into pieces 500g (1.1 lb) duck meat, cut into pieces
• 10g (0.35 oz) dried Caterpillar Fungus 10g (0.35 oz) dried Caterpillar Fungus
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried Caterpillar Fungus in warm water for 30 minutes until softened. Drain and set aside.
2. 2.
   Heat oil in a pan and add the chopped onions. Sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and cook for a minute until fragrant.
4. 4.
   Add the tomato puree and cook until the oil separates.
5. 5.
   Add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
6. 6.
   Add the duck pieces and cook until they are browned on all sides.
7. 7.
   Add water as needed to create a thick curry consistency.
8. 8.
   Add the soaked Caterpillar Fungus and simmer for 20-25 minutes until the duck is tender and the flavors are well combined.
9. 9.
   Sprinkle garam masala and garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or bread.

Treat your ingredients with care...

• Caterpillar Fungus — Ensure that the dried Caterpillar Fungus is properly soaked in warm water to soften it before adding it to the curry. This will help it absorb the flavors and contribute to the overall taste and texture of the dish.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• For a richer flavor, marinate the duck pieces with ginger-garlic paste, turmeric, and salt for 30 minutes before cooking.
• Adjust the consistency of the curry by adding more water if desired.
• To enhance the aroma, dry roast the cumin and coriander seeds before grinding them into powder.

Serving advice

Serve the North East Indian Style Caterpillar Fungus Duck Curry hot with steamed rice or traditional Indian bread such as roti or naan. Accompany it with a side of fresh salad or pickles for a complete meal.

Presentation advice

Garnish the Caterpillar Fungus Duck Curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian copper or clay pot for an authentic touch. Pair it with a side of steamed rice arranged in a mound and place the curry in the center for an appealing presentation.