Duck roast & unnakaya - kerala cuisine

Ingredients

1)Naadan Thaaravu / Duck Roast :

• 1 kg duck , cut into 8 pieces
• 2 tablespoon coriander powder
• 2 tablespoon red chilly powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 200 g small onion / sambar onion / shallots, sliced
• 3 tomatoes, sliced
• 40 g ginger - garlic paste
• 6 green chillies, slit lengthwise
• 2 springs curry leaves
• 100 ml coconut oil
• 1 1/2 cup water
• 200 ml coconut milk
• Salt to taste

For Varutharacha Masala:

• 2 cups grated coconut
• 50 g small onion / sambar onion / shallots
• 3 stick cinnamon
• 5 cloves
• 10 g black pepper
• 20 g coriander seeds
• 1 teaspoon coconut oil

2)Unnakaya:

• 1 Kerala banana
• 1 tablespoon grated coconut
• 2 teaspoon sugar
• 2 g kismis
• 2 g cashew nuts
• 10 ml ghee
• Ghee / Oil for frying

You may like

Duck confit parmentier

Preparation

• 1)Naadan Thaaravu / Duck Roast :
  Heat oil in a heavy bottomed kadai. Add small onions, ginger - garlic paste , green chillies, and curry leaves. Fry on a low heat till golden brown. Add sliced tomato, red chilli powder, turmeric powder and coriander powder . Add duck pieces , salt to taste and water. Cover with a lid and cook till done ( approximately 45 - 50 minutes ). Add varutharacha masala and garam masala powder. Mix well and cook for another 5 - 8 minutes . Finally add coconut milk. Mix well. Do not boil again. Serve with appam / rice.
• 2)Unnakaya:
  Steam the banana till tender. Mash it to a fine paste. Heat frying pan. Add ghee, cashew nut, kismis, grated coconut and sugar. Sauté on a low heat till it turns slightly brown. Keep aside. Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut mixture and roll into elongated shape , then deep fry in hot ghee /oil . Serve hot.

Report a mistake in the recipe text