Name: Bengali Style Duck Curry (Hasher Mangsho Kosha)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 kg Duck Meat ((cut and cleaned)); 2 pieces Onion ((finely sliced)); 1 tablespoon Turmeric Powder; 1 tablespoon Red Chili Powder; 1 tablespoon Kashmiri Red Chili Powder; 1 tablespoon Coriander Powder; 1 tablespoon Cumin Powder; 3 tablespoons Mustard Oil; 1 tablespoon Cumin Seed; 1 tablespoon Coriander Seed; 2 pieces Bay Leaves; 2 pieces Cinnamon Stick; 4 pieces Green Cardamom; 9 pieces Black Pepper; Salt to Taste; 1½ inch Ginger ((pasted)); 2 pieces Garlic ((pasted)); 7 pieces Red chilli ((pasted))

5 from 1 vote

Jump to Recipe Print Recipe

Bengali Style Duck Curry, also known as Hasher Mangsho Kosha, is a popular and flavorful dish from the culinary traditions of Bengal.

It is made with duck meat and a few authentic Bengali spices and slow-cooked on a low heat. This allows all the flavors to blend perfectly and helps the meat turn soft.

Follow the simple instructions in my recipe to make this rich and delicious dish at home.

Table of Contents

Key Takeaways:

Bengali Style Duck Curry is a popular and flavorful dish from Bengal.
Slow-cooking the duck meat is crucial to achieving tender and succulent results, allowing the flavors to infuse.

The use of whole and ground spices adds depth and fragrance to the curry, while traditional Bengali spices contribute to its authentic taste.
Bengali Style Duck Curry pairs well with steamed rice, Bengali pulao, luchi, paratha, or roti for a complete and satisfying meal.
If you are looking for alternatives to Bengali Style Duck Curry, you may try classic chicken curry, mutton curry, rohu or hilsa fish curry, and even vegetable curry and paneer curry.

The Ingredients:

Duck Meat: 1 kg (cut and cleaned)
Onions: 2 big size (finely sliced)

Ginger-Garlic-Dry Chili Paste Prepared with 1.5 inch Ginger, 2 Garlic and 7 Red Chilis
Turmeric Powder: 1 tbl spoon
Red Chili Powder: 1 tbl spoon

Kashmiri Red Chili Powder: 1 tbl spoon
Coriander Powder: 1 tbl spoon
Cumin Powder: 1 tbl spoon

Mustard Oil: 3 tbl spoons
Whole Spices: Cumin Seeds: 1 tbl sp, Coriander Seeds: 1 tbl sp, Bay Leaves: 2, Cinnamon Sticks: 2, Green Cardamom: 4, Black Pepper: 8-9
Salt to Taste

How to Cook Bengali Style Duck Curry (Step by Step Images?

1. Fire up the earthen stove.

2. Heat a cooking pan and dry roast the whole spices (coriander seeds, cinnamon sticks, green cardamom and black pepper). Take them out when they release fragrance. Grind them in a mixer or on sil batta (grinding stone).

3. Pour mustard oil into the wok.

4. Add bay leaves and cumin seeds. Give them a good stir.

5. When cumin seeds start spluttering, add finely sliced onion. Sprinkle some salt. Fry until the onion turns golden brown.

6. Add ginger-garlic-dry chili paste. Stir well.

7. After the raw flavor go away, add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder and cumin powder. Stir for 2 minutes.

8. Add a little bit of water. Continue stirring until a thick paste-like texture is formed.

9. Add duck meat pieces. Mix well. Add a little amount of salt.

10. Place a lid on the pan. Meat will release water. Let it boil in its own water for 10 minutes until the water gets dried.

11. Remove the lid. Add 6 cups of warm water. You can add more water if required. Duck meat takes time to boil. Cook for 20-25 minutes.

12. Meanwhile, mix the already grinded whole spices with a little amount of water and make a thick paste. When water gets reduced to half, add the thick paste and mix well.

13. Cook for another 5 minutes. Bengali Style Duck Curry is ready.

14. Pour the Bengali Style Duck Curry into a bowl. It will take 50-60 minutes to prepare the dish. It is best enjoyed with pulao or steamed rice. You may also pair it with Indian breads like roti, luchi, or paratha.