Curry is best prepared just before serving.  This recipe is not suitable to freeze or microwave.

60g tamarind pulp

½ cup boiling water

No. 16 duck

1½ cups water

1 tablespoon ground coriander

1 teaspoon ground ginger

½ teaspoon ground turmeric

½ teaspoon ground cardamom

¼ teaspoon paprika

1 small chicken stock cube, crumbled

2 tablespoons plain flour

2 tablespoons water, extra

1 tablespoon chopped fresh coriander

Combine tamarind pulp and boiling water in samall bowl, stand for 1 hour.   Squeeze liquid from pulp, strain; reserve liquid, discard pulp.

Cut duck into serving-sized pieces.  Combine duck, water, ground coriander, ginger, turmeric, cardamom and paprika in medium saucepan, bring to boil, reduce heat, simmer, covered, for 5 minutes. 

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