The Ultimate Guide to Trini-Style Curry Duck
duck is probably one of the most common meat to curry in trinidad, if not THE common. This method uses some whole spices to flavour the oil before adding the seasoned duck. and i even explain exactly how to develop the most intense flavours that would keep anyone coming back for more.
Curry duck,
On a bed of Dhal and Rice with a nice piece of green pepper. We like our pepper when we eat our curry, especially the raw green ones.
Trinidadian curry is very unique and different as compared to other places and here, in Trinidad, everyone develops their own method of currying either by trial and error or by what was handed down to them from their ancestors. Over my years of currying, I too have developed my own method of currying which is what I am sharing with you here. You can adjust it in any way you like, since currying is versatile.
The Curry Queen
I developed my unique method of currying from my Mother, who is the curry QUEEN. This is one thing she can do exceptionally well; she can curry anything and it will taste extremely good! I remember when I began learning to cook curry. I was a teenager and I would always tell my mom that I need specific measurements since her method would include eye-balling everything. After years of trialing and cooking, guess what, my method has now graduated to eye-balling 🙈. During my years of training, my mom specified 2 main words that are used for this process. These words may have been handed down by her grandparents who came to Trinidad on the last ship from India, who knows 💁? They are "chounkay" and "boojay," which I spelt the way it is pronounced. You can review my definitions below 👀:
DEFINE: CHOUNKAY
Verb, ch-oun-kay, ch-oun-kay-ing.
Use in a senstence: "Time to chounkay the chicken or duck."
A method of cooking whereby you heat oil in a pot and add a required amount of curry masala and/or herbs and aromatics which are then allowed to fry until it looks grainy. At this point, the meat or vegetables will then be added, coated with the curry and permitted to cook.
DEFINE: BOOJAY
Verb, boo-jay, boo-jay-ing. Use in a sentence: " The duck has to boojay properly!"
A technique of cooking meat which develops a rich flavour. After the meat has started cooking in a pot, it springs a certain amount of liquid. After this liquid has dried up, reduce the heat to low, and keep turning the meat at 5 minute intervals, and scraping up anything that becomes stuck to the pot. Continue this technique for about 15-20 minutes before adding water to deglaze the pot to continue cooking.
These 2 terminologies will be used in my recipe below so please familiarize with them as soon as possible!
In my recipe, I have also tried to give as much measurements as possible. I usually do all my seasonings together, and sometimes take out a little bhandania, garlic and onion for the chounkay-ing part. I don't do this all the time, but when I'm feeling a little adventurous then I do. One thing to note is that I only included the most significant seasonings here for currying any meat. These seasonings are essential no matter what you are currying, so do not exclude any of these. However, you can add any other seasonings that you have a liking for; sometimes I add chives/celery/thyme/Spanish thyme. The critical things here are the key ingredients I listed, and the technique of boojay-ing. This is where the real flavours erupt.
Cook’s Tip:
I crush my garlic using a Lorha. Crushing garlic, instead of chopping releases more enzymes which gives a stronger garlic flavor. The Lorha and Sil , passed down by our East Indian ancestors, are utensils made of stone and is used to grind seasonings and spices.
Ingredients:
For the Duck
1 7-8 pound duck, cut into bite-sized pieces.
6 tablespoons duck and goat curry. If you do not have this then use same amount of curry masala mixed with 1 tsp anchar masala.
1 medium onion, chopped (save 1 tablespoon).
3 tablespoons minced garlic, I use 1 head of garlic (save 1 tablespoon).
2 cups coarsely chopped bhandania/shadow beni/culantro. If you are finely chopping it in a mini chopper, then use 1 cup. (save 1 tablespoon).
4 medium-sized pimentoes, chopped.
2 tablespoons salt.
1 tablespoon roasted ground geera/cumin.
1 Scotch bonnet pepper. If you like it HOT like I do, then use 3 peppers.
6 tablespoons coconut milk powder, Maggi brand by Nestle or any other brand will work.
Water.
For the chounkay-ing:
4 tbsp olive oil. You can use whichever oil you prefer.
1 tablespoon each of garlic, onion and bhandhania (saved from the above ingredients list).
4 tablespoons curry powder, I use the Chief brand.
1 teaspoon anchar masala, I use the Chief Brand.
1 teaspoon whole geera/cumin.
20 methee/methi/fenugreek seeds.
1/4 cup water.
Method:
Preparing and seasoning the duck:
Wash and clean the duck meat according to your liking. I usually remove any thick fat and feather remnants but leave most of the skin on since this leads to a richer flavour in your curry sauce. In Trinidad, everyone prefers to have their duck cleaned a certain way, so by all means, do what you are accustomed to.
Season the duck with the garlic, onion, bhandania, pimentoes, curry, ground geera, salt, and scotch bonnet pepper. Oh! And don't forget to save the 1 tablespoon each of the garlic, onion and bhandania.
These are what are needed to chounkay the duck. Red arrow- whole geera, Blue arrow- Methee/Fenugreek seeds
OK time to chounkay the duck!!
Firstly place the curry, anchar masala, remaining garlic, onion and bhandania in a bowl and set aside. I cooked my duck on a chulha using firewood, but for this recipe, let's use the stove.
Place the pot on the stove, add the oil and allow to heat up. When hot, add the methee seeds; allow to darken to a rich brown colour. Do not let it get black! If this happens you need to discard the oil and start over since this results in a very bitter, unpleasant taste. I had to learn this the hard way! Once the seeds have darkened, add the whole geera. These should start popping and smell fragrant. When they look golden brown, add the mixture of curry to the oil, together with the 1/4 cup water and stir constantly; add a little more water if you prefer. Keep stirring until the mixture looks grainy. Add the seasoned duck and keep turning until it is coated. Add the coconut milk powder and continue mixing. Cover the pot and allow water to render. If you do not like coconut milk in your duck, then you need to try it this way, and I promise you that you will love it. People who tasted my duck have described it as "tasting sweet and nice!" Well, this is the reason why 😄.
Boojay-ing the duck
Keep turning the duck at 10-minute intervals. When the water has dried up, put the flame on low. Continue turning the duck every 5-10 minutes - this is the start of the boojaying step. You want it to start sticking; whenever it starts sticking (not burning!!), you have to turn it while scraping up all the good stuff that gets stuck onto the pot. Keep doing this for about 15-20 mins or when it starts to stick to the bottom of the pot in such a way that you are hearing a sizzling or frying sound and need to apply more strength to scrape the bottom of the pot. At this point, it is ready for more water to be added. Also take note of the smell - this is usually what I use to know when the boojaying process has completed. This is where the most unique and intense flavour of the duck develops. You cannot skip this step. If you do then your duck will not have that extra oomph! This step is what will distinguish your duck from other’s.
Add enough water to cover all the meat. Put the heat on medium and let this simmer until the sauce has thickened and has become about half of what it was or even less, depending on how you like your sauce. My husband likes plenty sauce, my mom likes a very little and I am somewhere in between. Remember to taste for salt and adjust as you like; my guess is that you may need to add some more 😏.
Let me know if you have any comments or questions and I will be glad to help. Just remember, everyone has their own way of currying; this is just one way and can be adapted however you like.
Oh and check out my final definition in this blog below 😁.
DEFINE: CHULHA
Noun, ch-oo-l-ha
A traditional Indian cooking stove which uses firewood for cooking. It is shaped like a "U" and is made out of mud or clay. The high heat and direct flame of the burning wood, adds immense flavour to whatever type of food is cooking on it. There is a distinctive difference in flavour of any type of food cooked on this- be it bread, vegetables or meat.
Chulha
As I mentioned before, I cooked my duck on a Chulha. The flavour you get in a chulha is indescribable; once you start cooking on one, you will never want to stop! My mom made this chulha for us to use whenever we feel like eating some fireside food, provided that we have firewood of course! My husband is usually the one manning the fire and making sure it is at its optimum level 😉.