Hash er Shuruya (Duck Shuruya)

    Hash shuruya is a duck and potato based curry that is eaten with rice or pulao. Addition of raw onion and green chilies brings in extra edge. I love having the curry with spicy mango pickle.


    Dhaka, Bangladesh
    1 person made this


    • 1/2 cup of soybean oil
    • 1/2 cup of onion slices
    • 4-5 cinnamon sticks
    • 4-5 cardamoms
    • 4-5 cloves
    • 2 tablespoons of turmeric paste
    • 1 tablespoon of red chili past
    • 1 tablespoon of ginger-garlic paste
    • 1/2 teaspoon of cumin paste
    • 2 tablespoons of onion paste
    • 2 teaspoons of garam masala paste
    • 2 teaspoons of coriander paste
    • 1 duck, cut into small pieces
    • 5-6 potatoes, pealed and sliced
    • salt as needed
    • 2 teaspoons of toasted and ground cumin


    1. Heat a saucepan with oil. Fry the onion slices, cinnamon sticks, cardamoms and cloves.
    2. Add the turmeric, red chili, ginger-garlic, cumin, onion, garam masala and coriander pastes when the onion slices turn a bit brown in color. Cook until the water released dries up to form a thick gravy with oil floating on top. ( Koshano).
    3. Add the meat pieces, stir and cook for 10 minutes.
    4. Add the potatoes and 3-4 cups of water. Allow the meat and potatoes to cook.
    5. Sprinkle salt and cook until the water dries to form thick gravy, with oil simmering on top. By now, the meat should become tender and potatoes soft.
    6. Sprinkle the toasted cumin and stir.
    7. Sprinkle the toasted cumin and stir.

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