Hansher Mangsho Kosha

Name: Hansher Mangsho Kosha
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 800 g duck (bone-in, cut into medium curry pieces); 2 pcs potato (medium, peeled and halved); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 3 tbsp mustard oil; 1 tbsp ginger paste; 1 tbsp garlic paste; 2 pcs green chili (slit); 2 pcs bay leaf; 1 inch cinnamon (broken); 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp sugar; 0.5 tsp salt; 1.5 cup water (hot)

RATING

4.4/5(67)

TASTE SCORE

9/10

A rich Bengali duck curry slowly cooked until the meat turns tender and the masala clings to every piece. Warm spices, onion, ginger, and mustard oil give this festive kosha its deep, bold flavor.

PREP

20m

COOK

70m

SERVES

1 KATORI

1054 cal

SERVINGS

METHOD · 8 STEPS

mix · ~30 min
Marinate the duck.
1.Place the duck pieces in a large bowl.
2.Add yogurt, turmeric powder, red chili powder, half of the ginger paste, half of the garlic paste, and 0.25 tsp salt.
3.Mix well so every piece is coated and set aside for 30 minutes.
TIPA short rest helps the duck absorb flavor and cook more evenly.
fry · ~6 min
Fry the potatoes.
Heat 1 tbsp mustard oil in a heavy pan. Fry the potato halves over medium heat until lightly golden on the edges, then remove to a plate.
saute · ~10 min
Cook the whole spices and onions.
1.Add the remaining mustard oil to the pan and heat until it just begins to smoke lightly, then lower the heat.
2.Add bay leaf, cinnamon, green cardamom, and cloves and cook for 20 seconds.
3.Add the sliced onion and cook until deep golden brown, stirring often.
TIPDo not rush the onions; their color gives kosha its deep taste.
saute · ~8 min
Build the masala.
1.Add the remaining ginger paste, remaining garlic paste, and green chili.
2.Cook for 1 minute until the raw smell fades.
3.Add tomato, cumin powder, coriander powder, sugar, and the remaining salt.
4.Cook until the tomato softens and the masala turns glossy.
saute · ~15 min
Kosha the duck.
Add the marinated duck with all its marinade to the pan. Cook over medium heat, stirring and scraping often, until the meat changes color and the masala thickens and starts leaving the sides of the pan.
TIPThis slow bhuno stage is the heart of the dish and builds the dark, rich coating.
simmer · ~40 min
Slow-cook until tender.
1.Add the fried potatoes and hot water to the pan.
2.Mix, cover, and cook on low heat until the duck is tender and the potatoes are cooked through.
3.Stir once or twice during cooking so the masala does not catch at the bottom.
simmer · ~5 min
Finish the kosha.
Uncover and cook a few more minutes if needed until the gravy is thick and clings to the duck and potatoes. Sprinkle garam masala and give it a final stir.
serve
Serve hot.
Serve Hansher Mangsho Kosha hot with steamed rice, pulao, or Bengali-style flatbread.

PRO TIPS

What to keep in mind.

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

1
Let the mustard oil smoke lightly before adding spices to tame its raw pungency without losing its signature Bengali flavor.
2
Brown the onions to a deep golden, not just soft; this is what gives kosha its dark color and rounded sweetness.
3
During the bhuno stage, keep scraping the pan so the yogurt marinade reduces into the masala instead of catching and burning.
4
Duck can release fat as it cooks, so simmer uncovered at the end if needed until the gravy clings rather than looks oily and loose.
5
Use hot water, not cold, when adding liquid so the duck keeps cooking steadily and the masala does not seize.
6
This curry tastes even better after a few hours' rest or the next day, once the duck fat and spices settle into the gravy.

RECIPE VARIATIONS