Hash er Bhuna


    Hash bhuna or gravy duck curry is a special dish because ducks are a bit rare to find. The dish brings in a form of celebratory ambience in any household, and is served with raw onions, green chilies and plain rice, pulao or paratha.


    Dhaka, Bangladesh
    4 people made this


    • 1 duck, cut into small slices with bones
    • 1/2 cup of tok dahi/doi or plain yoghurt
    • 2 tablespoons of soybean oil
    • 1/2 cup of onion paste
    • 1 tablespoon of ginger paste
    • 1 tablespoon of garlic paste
    • 1 teaspoon of cumin paste
    • 1 teaspoon of nut paste (any nut)
    • salt as needed
    • 3 tablespoon of tomato sauce
    • 4-5 bay leaves
    • 4-5 cinnamon sticks
    • 4-5 cardamoms
    • 4-5 cloves
    • 1/2 teaspoon of turmeric powder
    • 4-5 cardamoms
    • 4-5 cloves
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of jaifal-jayatri ( nutmeg-mace) past
    • 1 teaspoon of black pepper powder
    • 1 teaspoon of garam masala powder
    • water as needed
    • 2 tablespoons of ghee
    • 1 cup of onion slices
    • 2 tablespoons of garlic slices
    • 1 teaspoon of toasted and ground dry red chilies
    • 2 teaspoons of toasted and ground cumin


    1. Mix the meat pieces with yoghurt. Marinate for 1 hour.
    2. Heat a saucepan with oil. Add the onion, ginger, garlic, cumin and nut pastes. Cook until the water released dries up a bit to form a thick gravy, with oil floating on top.
    3. Add the marinated meat with yoghurt. Cook until the water released dries to form thick gravy with oil floating on top.
    4. Sprinkle salt, and mix in the tomato sauce, bay leaves, cinnamon sticks, cardamoms, cloves, turmeric, jaifal-jayatri, black pepper and garam masala powders.
    5. Add 1 cup of water and cook until the meat becomes almost tender and soft.
    6. In a separate pan, heat the ghee and fry the onion and garlic slices. Pour in the oil with the onions and garlic to the meat curry
    7. When the water dries up a bit to form thick gravy with oil floating on top ( koshano), then sprinkle the toasted and ground red chili and cumin powder. Stir and cook with lid on at low heat for 5-10 more minutes.
    8. Serve with rice, pulao or paratha.

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    Reviews in English (2)


    This is for how much meat? Please mention the weight.  -  22 Dec 2016


    Please pacify what are the meat spices to be mixed with yogurt. I intend to try it this weekend and will write final feed-back. thank you  -  02 Dec 2013