Bengali Style Duck Curry (Hasher Mangsho Kosha)

Fire up the earthen stove.
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).
Pour mustard oil into the wok.
Add bay leaves and cumin seeds. Give them a good stir.
When cumin seeds start spluttering, add finely sliced onion. Sprinkle some salt. Fry until the onion turns golden brown.
Add ginger-garlic-dry chili paste. Stir well.
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.
Add a little bit of water. Continue stirring until a thick paste-like texture is formed.
Add duck meat pieces. Mix well. Add a little amount of salt.
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.
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.
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.
Cook for another 5 minutes. Bengali Style Duck Curry is ready.
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.