Spicy duck curry with curry leaf tempered semolina

Main course: serves 4. Total time: 40 minutes

750g/1lb 8oz duck breast (female), trimmed and cleaned

For the spice mix

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Clean the duck breast and apply some of the ground spice mix and a little vinegar. Put to one side.

Heat oil and sauté onions till golden. Add the ginger garlic paste and cook. Add spice mixture, and cook till aromatic. Add tomato paste and remaining vinegar. Adjust seasoning and add sugar. Cook this paste.

Pan-sear the marinated breast. Spread on a little more spice mix and cook at 250C/500F/Gas 9 for six to eight minutes, or till inside is pink.

Heat ghee in a separate pan. Add mustard and lentils, and cook till they crackle. Add curry leaves and onions and sauté till soft. Add semolina and on low heat fry till golden. Add tomatoes and sauté further. Add salt and boiling water, stirring quickly to avoid lumps. Mix to obtain a light, soft, doughy texture. Finish with coriander.

For the sauce, thin down the spice mix and adjust consistency.

To serve, place semolina on the centre of the plate. Slice the duck breast and place on the semolina. Dribble sauce around the meat. Garnish with fresh herbs.