| • | Soak jaggery in 1/4 cup vinegar and set aside.
|
| • | Remove the heads, tails, and any fin-like protrusions from all the fish. Chop each fish into 4 pieces.
|
| • | Grind together garlic, red chilies, cumin seeds, and 1 tsp vinegar into a fine paste.
|
| • | Heat oil in a saucepan and fry onions until brown.
|
| • | Add the prepared paste to the onions and cook it for 5 minutes.
|
| • | Add the duck pieces and mix well.
|
| • | Add salt and the remaining vinegar. Stir and cook for 3 minutes.
|
| • | Finally, add vinegar-jaggery mixture and 1/2 cup water.
|
| • | Reduce the flame to low and cook till the duck pieces turn soft.
|
| • | Serve hot. |
