Serves: 2

Duck breast mini fillets (the tiny fillets from under the breasts) are a fabulous low-fat, quick choice for adventurous eaters in a hurry. You can also use any other poultry breasts in this recipe.



  • 1 tsp cumin seeds
  • 1 lime
  • 1 dessert apple
  • 150g pot natural yogurt
  • Pinch of cayenne pepper
  • 2 green peppers
  • 3-4 tomatoes
  • Small piece of root ginger
  • 2 hot green chillies
  • 1 onion
  • 1 clove garlic
  • 1 tbsp Bart’s Veeraswarmy’s Gujarat Masala curry paste
  • 1 tbsp groundnut oil or ghee
  • 225g pack duck breast mini fillets
  • Salt to taste



  1. Heat a large deep frying pan, add the cumin seeds and dry-fry for a few seconds. Turn them into a bowl and take the pan off the heat. Add the grated zest and juice of half the lime, then grate the apple, skin-on, into the bowl and toss in the juice. Add the yogurt with salt and cayenne to taste and set to one side.
  2. Slice the peppers and chop the tomatoes and set aside. Peel and roughly chop the ginger, chop the onion and garlic and seed and chop the chillies, then blend them to a paste with the Gujarat masala.
  3. Heat the pan again, add the oil and the onion paste and fry for 3-4 minutes over a medium heat. Increase the heat, add the duck and stir-fry for 3 minutes. Add the peppers and tomatoes and cook for a further 3 minutes. Season to taste with salt. Serve with the apple raita.


Recipe kindly provided by food writer Rosemary Moon

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