Duck Vindaloo

Ingredients

• 1 kg pork / mutton / chicken / duck (use a fatty cut for mutton or pork; in case of chicken, get it with skin on)
• 40 g garlic
• 20 g ginger
• 5 g fresh red chillies (if you can’t find, use green chillies)
• 50 g palm vinegar (if you can’t find, use any good non-synthetic vinegar)
• 10 g tamarind (pulped)
• 15–18 g salt
• 30 g vindaloo masala
• 5 g dried red chillies
• 10 g whole cumin
• 5 g poppy seeds
• 3 g cloves
• 3 g black pepper
• 5 g whole mustard seeds
• 4 cm stick of cinnamon
• 3 g turmeric
• 5 g kashmiri red chilli
• 1 sprig curry leaves
• 30 g mustard oil
• ½ tsp mustard seeds
• 10 g jaggery
• 1 sprig fresh curry leaves (optional)