Sri Lankan duck curry recipe


Sri Lankan duck curry

Sri Lankan curries are hotter than many Indian curries and this is reflected in our Organic Sri Lankan spice blend. For those with no fear we have suggested the point at which you can add some fresh chillies or chilli flakes to increase the heat, but we think that the dish gives good heat while allowing the flavours to shine through as it is. This recipe has been kindly provided by local Brighton & Hove food writer, journalist and all round food enthusiast Charles Nyereyegona. In this recipe Charles turned some left over roast duck into a delicious curry. You could just as easily substitute fish, chicken or more vegetables - Serves 2


  • Chunks of roast duck
  • A good pinch of Sri Lankan curry blend
  • 2 finely chopped birds eye chillies
  • ½ a red onion (roughly chopped)
  • 4 cherry tomatoes (halved)
  • 1 courgette cut into small chunks
  • 1 tablespoon tomato ketchup
  • 1 tablespoon raspberry vinegar
  • Good pinch of salt
  • Good handful of dessicated coconut
  • Juice of ½ a lime
  • ¼ cup of warm water
  • Tablespoon peanut oil. (You could also use rapeseed/sunflower oil)


Heat the oil in a large frying pan and fry the onion and spice mix
Add the courgettes and the chillies
As the courgettes start to soften add the duck and stir in together
Add the tomatoes and salt
Add the ketchup, raspberry vinegar and mix in
Reduce the heat and stir in the dessicated coconut and lime juice
Pour in the water and cook for a few minutes more

To Serve

I put a twist on this by serving it with cous cous but it is just as yummy with rice with chopped coriander stirred through it .

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