Haanhor Mangxo Kumura

Name: Haanhor Mangxo Kumura
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: odia
Ingredients: 700 g duck (skinless, cut into medium pieces, cleaned); 350 g pumpkin (yellow/orange variety, peeled and cubed); 2 pcs onion (medium, finely sliced); 3 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 tsp cumin seeds; 2 pcs bay leaf; 1 pinch salt; 3 tbsp mustard oil; 500 ml water (for gravy, adjust as needed); 3 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

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.

PREP

25m

COOK

60m

SERVES

1 KATORI

852 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed kadhai or Dutch oven for even heat distribution during the long simmer.
2
Pat the duck pieces dry with paper towels before marinating to ensure the spices adhere properly.
3
Heat mustard oil until it just begins to smoke, then let it cool slightly before adding spices to mellow its pungency.
4
Sear the duck in batches if necessary to avoid overcrowding; this ensures a golden-brown crust rather than steaming.
5
Stir the curry gently during simmering to keep the pumpkin pieces intact until they naturally melt into the gravy.
6
The finished curry should be brothy, not thick; add a splash more water if it reduces too much during cooking.

RECIPE VARIATIONS

Adapt it for your goals.

mild version

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.

vegetarian

Vegetarian

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 oil

Low-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.

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