Love all your recipes. I never used to cook Fiji Dishes and now I do by following your recipes. Thank you. Would love to try your cooking they all look lovely... From Vancouver Canada
Not joking, if your gosh/meat is cheemar/ tough when checking for tenderness…add quarter to half cup of brown liquor, like Jack Daniels. Works like a charm.
Thanks heaps Nirav, I either get it from Ara’s farm or a place in Waiuku. Alternatively I also use frozen duck and when I bring it home we let it defrost and then rub haldi and roast the skin on open fire, remove most of the skin and then use it. If you follow my steps nobody will be able to tell the difference between frozen and fresh duck :) I would suggest maybe adding a bit of Chinese salt (1tsp) half way through when cooking the frozen duck and then put tamarind pulp at the end and garnish with curry leave and corriender and it will taste just like fresh duck
Respectfully It is hard to catch your tung rolling accent please speak the clear English so that rest of the world can enjoy your recipes and tasty food
Oh gosh! So tasty looking. Thanks for sharing.
That is lovely indeed and a wonderful dish takes me back beautiful presentation thank you
Love your recipes
Make fish curry when you get a chance
God bless you 🧡
Looks amazing! What brand masala do you use?
Looks delicious. Thanks for all your videos. I finally leaned how to cook Fiji food dishes. My wife use to do all the cooking. I Appreciate it
Love all your recipes. I never used to cook Fiji Dishes and now I do by following your recipes. Thank you. Would love to try your cooking they all look lovely... From Vancouver Canada
Not joking, if your gosh/meat is cheemar/ tough when checking for tenderness…add quarter to half cup of brown liquor, like Jack Daniels. Works like a charm.
I didn’t know that, thanks for letting me know. H will definitely try it next time :)
Nice one I try it and the result is just so delicious thank you for the greatest video kip it up with a good work ❤❤❤❤❤❤
Very nice julum
iris aunty,hello it's looks very very tasty.😊 why can't give full recipe 😫 So Delicious. what a Fujian food.
I’m not an aunty and Also it’s spelt Fijian *
Hi. Thank you so much for sharing the recipe. Explained it Beautifully.. the duck looks fresh. Where do you get fresh duck in Auckland?
Thanks heaps Nirav, I either get it from Ara’s farm or a place in Waiuku. Alternatively I also use frozen duck and when I bring it home we let it defrost and then rub haldi and roast the skin on open fire, remove most of the skin and then use it. If you follow my steps nobody will be able to tell the difference between frozen and fresh duck :) I would suggest maybe adding a bit of Chinese salt (1tsp) half way through when cooking the frozen duck and then put tamarind pulp at the end and garnish with curry leave and corriender and it will taste just like fresh duck
Very nice
Thank you 🙏
Sorry which masala did you use ? No ingredient specification on masala provided… love to know❤
Mate use Garam Masala
I love that cooking pot.. What kind is that?
It’s steel pot you can get similar looking pot that’s aluminium as well
Yummy 😋
❤❤❤
Hi, we cant find recipe of you duck curry, do you have written recipe with measurements. We cant seem to locate here.
Yummy
Thank you 😊
the kasturi methi is surely not a fijian touch.
It’s not but everyone has their own recipes ! Remove it if you don’t want it 🤷🏽♀️
I saw the duck's head 😢😢😢
We don’t put ducks head in the curry - look again
I think your Hundi is too small
Far too much salt
Given it was 2 duck curry I don’t think it was too much salt but thanks for your unwanted comment 🎉
Respectfully It is hard to catch your tung rolling accent please speak the clear English so that rest of the world can enjoy your recipes and tasty food
Respectfully if you struggling to understand the way I speak English then you are welcome to watch someone else’s video