Duck Choila Recipe by Chef Binod Baral

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Duck Choila Recipe by Chef Binod Baral

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Ingredients

Adjust Servings:
2 duck breasts
5mg or 3/4 tsp Salt
20 ml Vegetable Oil
Choila Masala Paste
15 mg ginger paste
5 mg garlic paste
20 mg tomato paste
5 mg cumin powder
2 mg chilli powder
2 mg turmeric powder
coriander
10 mg Salt
Tempering Masala
2 mg fenugreek seeds
2 red chilli dry
20 ml cooking oil

Choila can be prepared with chicken, duck, mutton, or lamb. Vegans can enjoy a delicious choila prepared with jackfruit.

  • 45 min
  • Serves 4
  • Medium

Ingredients

  • Choila Masala Paste

  • Tempering Masala

Directions

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Choila is one of the most popular foods served on the streets of Nepal. It is especially popular in the capital city of Kathmandu and Palpa.

Choila can be prepared with chicken, duck, mutton, or lamb. Vegans can enjoy a delicious choila prepared with jackfruit.

This Nepalese dish is popular among home cooks and restaurant chefs, as well as in small eateries. It can also be served as a snack together with alcoholic beverages. In Nepal, choila is considered by many a delicacy.

I love this combination of mustard oil, raw garlic, raw ginger, open fire meat, fresh lemon, and fresh coriander.

How to make duck choila?

  1. Cut the duck breast in small cubes and marinate it with salt and vegetable oil.
  2. Leave the meat cubes in the marinade for approximately 20 minutes.
  3. Grill the meat cubes in an open fire grill to ensure the specific, tasty choila flavor. Grill the meat cubes until cooked through.
  4. Create the choila masala paste by mixing all the ingredients together.
  5. Heat the cooking oil in a small pan until the oil is smoking hot.
  6. Add the fenugreek seeds  in the cooking oil until they get clearly browned.
  7. Add the red dry chili and the masala paste.

As a side-dish, you can enjoy choila with traditional puffed rice, fattened rice or with green and crunchy salad.

 

Binod Baral

A bright student in school. Studied in one of the best Government schools, Solders Boards High School, Pokhara, Nepal. In 1995, after finishing school, joined family run business of service station with Restaurant and Hotel. In 1998, launched River Sound Restaurant at the age of 19. Passionate about food and hospitality since very young age.

Arrived in London in 1999 and joined Zarani Haute Cuisine, Kew Garden. Promoted as Head Chef at the age of 21. In 2001, joined Tamarind Michelin Restaurant, Mayfair as Head Chef of Okra Team. In Early 2002, joined Delhi Deli as a Head Chef with a vision to develop a new brand of takeaway Indian outlets that delivers superb food in an entertaining and stylish manner.

In 2003, became the youngest Group Executive Head Chef of The Bombay Bicycle Club which was then a  part of Clapham House Group. In 2010 joined Global Head Chef (Asian Cuisine) for DO & CO International. Responsible for catering of 68 International and National Airlines, Formula 1 Race, Chelsea Flower show and Champion league Final.

Co-Founder, Director & Chef Patron at MoMo & Roti, West London (Nepalese restaurant without Tandoor in kitchen and tikka masala & korma on menu) and Zumbura, Clapham (an extension on Mum’s Indian Kitchen). Culinary Director at the Black Lemon Plant Base Catering along with many other projects.

 

 

 

 

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