This lip-puckeringly sweet and sour tamarind sauce cuts through the richness of fried duck breasts. Serve this easy curry with rice or roti. For the tamarind curry sauce, heat 2 tablespoons of oil ...

Then came the duck curry, which was a knockout – a surprisingly complex gravy the colour of ochre, spicy and a little sweet with rare sliced duck breast and pieces of kumara bobbing in the sauce.