Haanhor Mangkho aru Aloo | Assamese Duck Curry with Bamboo Shoot & Potato Recipe

An authentic Assamese delicacy of tender duck meat slow-cooked with tangy bamboo shoot and hearty potatoes.

📝 Description

Haanhor Mangkho aru Aloo (হাঁহৰ মাংস আৰু আলু) is a traditional Assamese duck curry made with fermented bamboo shoot (khorisa) and potatoes. Rich in flavor, lightly spiced, and rustic, this dish is a favorite during Bihu celebrations, winter feasts, and family gatherings. The tangy bamboo shoot perfectly balances the fattiness of duck, while potatoes soak up the delicious curry.

⏱️ Time & Yield

  • Prep Time: 20 minutes

  • Cook Time: 60–75 minutes

  • Total Time: ~90 minutes

  • Servings: 4–6

🍲 Difficulty & Category

  • Difficulty: Intermediate (meat cooking experience helpful)

  • Cuisine: Assamese (Northeast India)

  • Category: Main Course | Non-Vegetarian

🌶️ Flavor Profile

  • Savory and earthy

  • Mildly spiced, tangy from bamboo shoot

  • Rich and warming, perfect with steamed rice

🥘 Ingredients

For the Curry

  • Duck meat (cut medium pieces) – 1.2 kg

  • Mustard oil – 5 tbsp

  • Potatoes, cubed – 300 g (2 large)

  • Bamboo shoot (fermented khorisa) – 150 g (¾ cup)

  • Onion, chopped – 200 g (2 medium)

  • Ginger-garlic paste – 2 tbsp

  • Green chilies, slit – 4–5

  • Turmeric powder – 1 tsp

  • Red chili powder – 1 tsp

  • Black pepper, coarsely ground – 1 tsp

  • Salt – to taste

  • Water – 600 ml

Optional

  • Dry chili flakes – ½ tsp

  • Fresh coriander – 2 tbsp chopped

🔪 Equipment Needed

  • Heavy-bottomed kadhai / pot

  • Knife & chopping board

  • Wooden spatula

  • Measuring spoons/cups

  • Serving bowl

👩‍🍳 Step-by-Step Instructions

  1. Heat oil – In a kadhai, heat mustard oil until it reaches smoking point, then reduce flame.

  2. Fry potatoes – Add cubed potatoes, fry till lightly golden, remove & set aside.

  3. Sauté aromatics – In the same oil, fry chopped onions till golden brown. Add ginger-garlic paste, sauté until raw smell disappears.

  4. Add spices – Mix in turmeric, red chili powder, and salt. Stir well.

  5. Sear duck – Add duck meat, fry on medium-high for 8–10 mins until browned and fat begins to render.

  6. Add bamboo shoot & potatoes – Stir well so everything coats in spices.

  7. Simmer – Pour ~600 ml water. Cover and cook on medium-low for 40–50 mins until duck is tender. Stir occasionally.

  8. Finish – Add black pepper and slit green chilies. Simmer 5 mins. Garnish with fresh coriander (optional).

🍽️ Serving Suggestions

  • Serve hot with plain steamed rice or joha rice (aromatic Assamese rice).

  • Pairs well with Assam tenga (sour fish curry) or lai xaak bhaji (mustard greens stir fry).

💡 Tips, Variations & Substitutions

  • Can substitute fresh bamboo shoot + lemon juice if fermented khorisa unavailable.

  • For a spicier version, add bhut jolokia (ghost chili) instead of green chili.

  • Replace potato with yam (ol) or raw papaya.

  • For a dry style, reduce water and cook until oil separates (Haanh Khorisa Bhuna).

🥡 Storage & Leftovers

  • Store in refrigerator up to 2 days.

  • Tastes even better the next day.

  • Reheat gently in kadhai (avoid microwave).

  • Not suitable for freezing (bamboo shoot flavor changes).

🍷 Pairings

  • Beverage: Rice beer (Apong/Xaj) or mild lager.

  • Side dish: Stir-fried greens.

  • Dessert: Payox (Assamese rice pudding with joha rice).

🧮 Nutrition (per serving, approx.)

  • Calories: 430 kcal

  • Protein: 28 g

  • Fat: 28 g

  • Carbs: 14 g

  • Fiber: 2 g

  • Sodium: 560 mg

⚠️ Allergens & Dietary Info

  • No dairy, gluten, or nuts.

  • High protein, keto-friendly (without potato).

  • Not vegetarian.

📖 Background & Story

Duck is highly prized in Assamese cuisine, especially in winter when it’s in season. Cooking duck with khorisa (fermented bamboo shoot) is a tradition passed down through generations, often prepared during Magh Bihu feasts. Families gather to share this hearty dish, usually cooked in earthen pots over firewood, which gives it a smoky depth.

❓ FAQs

Q: Can I make this with chicken instead of duck?
A: Yes, but reduce cooking time to 25–30 minutes.

Q: My curry is too tangy. How to fix it?
A: Add another potato or a teaspoon of sugar to balance.

Q: Can I pressure cook duck?
A: Yes – 3 whistles on medium, then simmer uncovered for flavor.

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