Assam

Haah kumura

Name: Haah kumura
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: Assamese
Ingredients: 800 g curry cut with skin duck; 400 g cubed ash gourd (winter melon); 1 tsp turmeric (ground turmeric); Salt, to taste; 3 tbsp mustard oil; 2 bay leaf (indian bay leaf); 3 cardamom 3 cloves, 1 inch cinnamon whole spices; 2 large sliced onion; 2 1/2 tbsp ginger garlic paste; 2 tsp kashmiri chilli powder; 1 1/2 tsp cumin powder (ground cumin); 1 1/2 tsp coriander powder (ground coriander); 1 tsp freshly ground black pepper; 2 cups water; 1/2 tsp garam masala

Duck curry with ash gourd. The Assamese celebration dish, rich and peppery.

90 minTime

31 gProtein each

mediumSpice

Bihu's duck2 chapters · 1 min read

Make it your way

Grandma's wayDuck, ash gourd, Bihu.

The original

453kcalsame

31 gproteinsame

5 gfibresame

90minutessame

Haah kumura as Assam makes it.

Per serving, worked out from the ingredient table.

Ingredients

Duck800 g, curry cut with skin

Ash gourd (winter melon)400 g, cubed

Turmeric (ground turmeric)1 tsp

Saltto taste

Mustard oil3 tbsp

Bay leaf (indian bay leaf)2

Whole spices3 cardamom, 3 cloves, 1 inch cinnamon

Onion2 large, sliced

Ginger garlic paste2½ tbsp

Kashmiri chilli powder2 tsp

Cumin powder (ground cumin)1½ tsp

Coriander powder (ground coriander)1½ tsp

Black pepper1 tsp, freshly ground

Water2 cups

Garam masala½ tsp

Method

5 steps

1Clean the duck well, singeing off any feathers. Rub with turmeric and salt.
2Heat mustard oil, add bay leaves and whole spices, then onions. Fry until brown, then ginger garlic paste.
3Add the duck and fry on high, then add the powdered spices and pepper. Cook until the fat renders and the masala darkens.
4Add water and pressure cook for 4 to 5 whistles. Let the pressure release naturally.
5Add the ash gourd and simmer open until soft. Finish with garam masala and serve with rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Assam

Haah kumura

Duck curry with ash gourd. The Assamese celebration dish, rich and peppery.

90 minTime

31 gProtein each

mediumSpice

Bihu's duck2 chapters · 1 min read

Make it your way

Grandma's wayDuck, ash gourd, Bihu.

The original

453kcalsame

31 gproteinsame

5 gfibresame

90minutessame

Haah kumura as Assam makes it.

Per serving, worked out from the ingredient table.

Ingredients

Duck800 g, curry cut with skin

Ash gourd (winter melon)400 g, cubed

Turmeric (ground turmeric)1 tsp

Saltto taste

Mustard oil3 tbsp

Bay leaf (indian bay leaf)2

Whole spices3 cardamom, 3 cloves, 1 inch cinnamon

Onion2 large, sliced

Ginger garlic paste2½ tbsp

Kashmiri chilli powder2 tsp

Cumin powder (ground cumin)1½ tsp

Coriander powder (ground coriander)1½ tsp

Black pepper1 tsp, freshly ground

Water2 cups

Garam masala½ tsp

Method

5 steps

1Clean the duck well, singeing off any feathers. Rub with turmeric and salt.
2Heat mustard oil, add bay leaves and whole spices, then onions. Fry until brown, then ginger garlic paste.
3Add the duck and fry on high, then add the powdered spices and pepper. Cook until the fat renders and the masala darkens.
4Add water and pressure cook for 4 to 5 whistles. Let the pressure release naturally.
5Add the ash gourd and simmer open until soft. Finish with garam masala and serve with rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Haah kumura

Make it your way

Ingredients

Method

Haah kumura

Make it your way

Ingredients

Method

Make it a meal