Duck Chhoila
Choila is a specialty of the
Nepalese Newari cuisine, and it consists of grilled meat - either buffalo
meat, chicken, duck or mutton. The dish is characterized by its
spiciness coming from green and red chilis, along with spices such as
turmeric and fenugreek seeds. Today we are cooking duck chhoila lets go to the
kitchen.
Serving size: 2
FOR
MEAT MARINATION
500g Duck Breast
1 tbsp mustard oil
Salt to taste
1 tsp ginger garlic paste
CHOILA
MASALA PASTE
1 tsp ginger garlic paste
2 medium sized char grilled tomatoes
mashed
5 mg roasted cumin powder
1 tsp chilly flacks
2 mg turmeric powder
1 tbsp turmeric powder
½ cup cilantro chopped
1 stalk garlic green (spring) cut in
to 1 inches slice
Salt to taste
TEMPERING MASALA
¼ tsp fenugreek seeds
2 whole dried red chilly
1 tbsp mustard oil
INSTRUCTIONS
- Duck Breast cut in to 1cm cubes and
marinate with mustard oil, ginger garlic paste and salt and keep aside for
approx 30 minutes.
- For the “Chhoila Masala Paste”
mix all the ingredients together ginger garlic paste, mashed tomato,
chilly flacks, turmeric powder, garlic spring, cilantro & salt in a large
bowl.
- Heat the cooking oil in a small pan
until the oil is smoking hot. Add the fenugreek seeds in the cooking oil
until they get clearly browned. Add the red dry chili and pour in to the masala
paste.
- Grill the meat cubes in an open fire
grill or a hot plate until the meat cooked through. Add grilled meat in
to the masala paste and mix well.
- Transfer to the plate and you can
server with bitten rice.
Nutrition
facts: per serving
Calories: 402
Kcal, Fat: 220.4g, Protein: 46.9g