Indian curry accompaniments eg. raita (see recipe), mango chutney and lime pickles
Heat the oil in a wok or deep pan over a moderate-high heat. Place the onions
and garlic in the pan and allow them to cook for a couple of minutes until the onion
is soft. Add the ginger, chilies and ground spice mixture, cook for a further minute
stirring it regularly with a wooden spoon. Finally add the chopped tomatoes,
coconut, salt, sugar and whole spice mixture, reduce the heat to moderate and leave
it to simmer until reduced by 1/2 (around 15-20 minutes), stirring it regularly so
that the base doesn't burn.
When the sauce has reduced by half add the duck breasts to the pan and cook
them for a further 6-8 minutes. If the sauce becomes to thick add a little water.
Remove the breast from the sauce and keep them in a warm place while you finish the
Stir the bananas, cashews, lime juice and coriander into the sauce, so that it
is well distributed. Taste the sauce and add a little more salt, lime juice or sugar
To Serve: Slice each duck breast into 5-6 slices widthwise. Add the
duck to the hot sauce and serve with your choice of rice, chapati bread or papadums
(optional) and your choice of accompaniments.