Friday, 11 October 2013

Recipe - Duck Massamam Curry

It's proving harder to keep the romance alive than I had imagined. There's the expected 'Jesus why do you always knock over my contact lenses and leave them lying down when they NEED MOISTURE?' but then there's the added hassle of not feeling like you've turned wholly into a married couple that has sex 52 times a year and share an Economist subscription. We thought the problem would be spending too much time together. Instead, it's proven to be spending quality time together rather than eating too much food in front of the TV and then falling into a food and dullness induced coma. As with all things, I let this fester and didn't mention anything except in the occasional passive-aggressive comment until an incident with a piggy back on an escalator ('DO YOU REALISE HOW DANGEROUS THAT WAS? It's a metal staircase that MOVES') blew everything up. That led to some hopefully fruitful discussion followed by a kind of romantic combined duck cooking effort. 

Duck massamam curry
For the spice paste
2 dried chilli
Thumb sized piece of ginger, peeled
1 tsp ground turmeric
2 onions
5 garlic cloves
1 tsp shrimp paste

1 tsp fish sauce
1 tsp ground coriander
1 tsp ground cumin 
1 tsp ground cinnamon
2 cardamom
2 cloves

Blend in a mini (or normal sized) food processor.

2 duck legs
2 kaffir lime leaves
1 green chilli, left whole and slit down the middle 
100g creamed coconut
250ml water

Brown the duck legs on a medium heat so that the fat renders.
Remove the duck legs and add the spice paste to the pan.
Fry the paste for about ten minutes until highly aromatic.
Return the duck legs to the pan.
Add the lime leaves, chilli, coconut and water.
Simmer, covered for 1.5 hours until the duck is very soft and stringy. 

Serve with a fresh salad (I used radishes, peppers and coriander) and rice.

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