Name: Kerala Duck Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 2 kg Duck; 2 1/2 tbsp Coriander powder; 1 1/2 tbsp Red chilly powder; 1 tsp Black pepper; 1 1/2 tbsp Ginger paste; 1/2 tsp Garlic paste; 1 tbsp Garam masala; 1 tsp Turmeric powder; 2 big Curry leaves; Salt (As reqd); 6 nos Onions (cut into thin slices, medium); 1/2 cup Coconut oil (important to get the “nadan” taste); 2 nos Potato (cut into wedges or round slices and fried, medium); Coriander leaves

Kerala Duck Curry

Kerala Style Duck(Tharavu) curry

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

2 kg Duck
2 1/2 tbsp Coriander powder
1 1/2 tbsp Red chilly powder
1 tsp Black pepper
1 1/2 tbsp Ginger paste
1/2 tsp Garlic paste
1 tbsp Garam masala
1 tsp Turmeric powder
2 big Curry leaves
Salt As reqd
6 nos Onions cut into thin slices, medium
1/2 cup Coconut oil important to get the “nadan” taste

For garnishing:

2 nos Potato cut into wedges or round slices and fried, medium
Coriander leaves

Instructions

Skin the duck and make sure there is not much fat left, on the duck.
Cut the duck into medium pieces and wash and soak them in a generous amount of salt and turmeric powder. Keep it for a while.
Heat half a cup of oil in a pressure cooker.
Add onions and saute them until slightly brown in colour.
Lower the heat and add the ginger garlic paste and peppercorn (whole or crushed) and saute.
Make a paste of the coriander powder, chilly powder, garam masala and salt and add them to the onion mixture and saute them until the oil separates.
Wash the meat in water and squeeze out the excess water or strain it for 5 minutes.
Add the meat to the masala and cook on low fire, until the water begins to separate. This should take about 10 minutes.
The water should be enough to cook the meat. If not, add about 1 to 1 1/2 cup of hot water and pressure cook until you hear about 3 to 4 whistles, on high heat.
Lower the flame and keep it for another 10 minutes.
:- If you are making in an open vessel, it¦s important to cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender.
Make sure that you leave enough gravy.
Garnish with coriander leaves and fried potato wedges.

Tried this recipe?Let us know how it was!

Response (16)

p

paulson thiyadi March 3, 2010

Do i have to add some puthina? then it will be better.

l

lulu November 19, 2006

good recepie.try it

S

Sumu March 19, 2006

The recipe is very simple and prepartion was very easy. Taste was really good. The “Effort/Taste” ratio is excellent.

j

johny January 21, 2004

Recipe seems very good. I have to try first then I can comment.


Load more replies (12)
G

Ginson Abraham September 28, 2009

It was very good…….thanks

M

M Mithun June 11, 2012

Ya its superb!

m

mini tommy December 27, 2011

Really tasty….thanku so much.

B

Bindu Binu February 26, 2009

I am going to try this.Why need to soak with salt and turmeric before cooking?

A

Aji November 14, 2007

gr8 recipe….

d

dfgdf August 20, 2007

seems to be good

F

Francis August 24, 2004

Wonderful recipe – helped me use the Duck for a mouth-watering dish.

p

pradeep March 4, 2005

Excellent—–it`s very tasty

v

vinny January 15, 2005

hallo,……… try it sooooon it`s tastey like anything

a

allu alex September 27, 2004

very very gooooooooooooooooooooodddddddddddddddddddddd

J

Jessy Mathew September 16, 2005

Traditional taste ….yummmmmy

b

binduanish December 6, 2006

delicious! if you add tomato and meatmasala in it . THANKS.

Kerala Duck Curry