Haanhor Mangxo Kumura
A rustic Assamese curry where tender duck pieces are slow-cooked with sweet pumpkin in a minimalist spice blend. The pumpkin melts into the gravy, balancing the rich, gamey notes of the duck with its natural sweetness. Finished with a crackle of whole spices, this dish is a celebration of Northeast Indian flavors.
For 4 servings
- prep · ~20 min
Marinate the duck.
In a bowl, mix the duck pieces with ginger-garlic paste, turmeric powder, and a pinch of salt. Set aside for 20 minutes to let the flavors soak in.
TIPPat the duck pieces dry before marinating so the spices stick well. - temper · ~10 min
Sear the duck in mustard oil.
1.Heat mustard oil in a heavy-bottomed kadhai until it starts smoking lightly.2.Remove from heat for 30 seconds, then put back on medium heat.3.Add cumin seeds and bay leaves; let them crackle for 15 seconds.4.Add the marinated duck pieces and sear on all sides until golden brown (8-10 minutes).TIPSearing the duck properly locks in the juices and builds the foundation of the gravy. - saute · ~7 min
Cook the aromatics and pumpkin.
1.Add the sliced onions to the browned duck and saute until translucent (3-4 minutes).2.Toss in the cubed pumpkin and slit green chilies; stir for another 2 minutes.3.Season with the remaining salt and continue stirring until pumpkin starts to soften slightly at the edges.TIPDon't skip sautéing the pumpkin — it helps it hold its shape a bit before breaking down into the gravy. - simmer · ~50 min
Simmer until tender.
1.Pour in the water and bring the curry to a boil.2.Lower the heat, cover the kadhai, and simmer gently for 45-50 minutes.3.Stir carefully once or twice in between to prevent sticking.4.The curry is ready when the duck is fork-tender and the pumpkin has partially melted into the gravy.TIPAssamese-style duck curry is meant to be a little thin and brothy, not thick. The pumpkin thickens the gravy just enough. - garnish · ~5 min
Finish with fresh coriander.
Remove from heat, fold in the chopped coriander leaves, and let the curry rest for 5 minutes before serving.
TIPA light squeeze of lemon at the table brightens the duck and pumpkin beautifully.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed kadhai or Dutch oven for even heat distribution during the long simmer.
- 2Pat the duck pieces dry with paper towels before marinating to ensure the spices adhere properly.
- 3Heat mustard oil until it just begins to smoke, then let it cool slightly before adding spices to mellow its pungency.
- 4Sear the duck in batches if necessary to avoid overcrowding; this ensures a golden-brown crust rather than steaming.
- 5Stir the curry gently during simmering to keep the pumpkin pieces intact until they naturally melt into the gravy.
- 6The finished curry should be brothy, not thick; add a splash more water if it reduces too much during cooking.
Adapt it for your goals.
Mild version
Omit the green chilies and use a pinch of Kashmiri red chili powder instead. This creates a gentler, family-friendly curry while retaining the dish's warmth.
vegetarianVegetarian
Replace duck with 400g of firm tofu or paneer, and use vegetable broth instead of water. Sear the tofu in mustard oil for a similar texture.
low oilLow-oil
Reduce mustard oil to 1 tablespoon and dry-roast the cumin seeds before adding. Sear the duck in a non-stick pan with minimal oil for a lighter version.
herb forwardHerb-forward
Add a tablespoon of chopped fresh curry leaves along with the green chilies and finish with a handful of chopped mint for an aromatic twist.
Why this is on our healthy list.
Rich in Iron
Duck is a good source of heme iron, which supports healthy red blood cells and oxygen transport.
Vitamin A from Pumpkin
The pumpkin provides beta-carotene, which the body converts into vitamin A for vision and immune health.
Low in Processed Ingredients
This recipe uses whole spices and fresh vegetables with no added preservatives or refined sugars.
High-Quality Protein
Duck offers a rich source of complete protein, essential for muscle repair and satiety.
Frequently asked questions
Yes, but thaw it completely in the refrigerator overnight and pat dry before marinating to avoid excess water in the pan.
