Kerala Duck Curry | Nadan Tharavu Curry
Kerala Duck Curry, locally known as Nadan Tharavu Curry, is a rich and flavorful dish that embodies the essence of traditional Kerala cuisine.
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
- Curry leaves Few
- 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.
Notes
You can visit this link Duck Curry With Coconut Milk.
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