Nadan Tharavu Curry /Spicy Duck Curry - Kerala Style

Ingredients : 



For Marinate:

Duck /Tharavu : 1 kg /2.2 lb (skinned and cut in to medium pieces and fat removed)

Turmeric Powder : 1/4 tsp

Red Chilly Powder : 2 tsp or to your spice level

Coriander Powder : 2 tsp

Salt to taste



Shallots /Small Red Onions : 1/4 cup (finely,sliced)

Dried Whole Red Chillies : 2-3  Broken into two pieces

Mustard Seeds : 1 tsp

Curry Leaves : few

Green Chillies  : 8-10 or to your spice level (slit, lengthwise)

Coconut Oil : 2 tbsp

Ghee : 1 tsp

Onion : 1 large (finely, sliced)

Tomato : 1 (medium, sliced)

Ginger : 1 tbsp (chopped)

Garlic :  1 tbsp (chopped)

Semi Thick Coconut milk - 2nd extract /Randaampal : 2 cup
Thick Coconut milk - 1st extract /Thanipaal : 1 cup


Coriander powder : 2 tsp





Method of Preparation : 



1.Cut the duck into medium sized pieces (Note : I used the duck with skin on), wash well and soak them in a little salt and turmeric powder for couple of minutes and squeeze out the excess water and drain it.

2. Marinate the cleaned duck pieces with the ingredients given in ? To Marinate ? for at least 30 minutes.

3. Heat a pan (preferably in 'Kalchatti' an earthen pot) or in pressure cooker, pour coconut oil (Note : It will enhance the authentic taste).

4. Add mustard seeds and when it starts to splutter, add sliced shallots, curry leaves, dried red chilly,chopped ginger,garlic and saute for couple of minutes.

5. Add chopped onion, green chillies, satue till onions turn translucent and light brown color.

6. Add the marinated duck pieces, salt to taste, cover pan and cook over low heat for 30-45 minutes till duck is half done or if your using pressure cooker, close the cooker and pressure cook until you hear about 5-6 whistles on high heat. (Note : The water should be enough to cook the meat. If not, add about 1cup of hot water)

7. Mix turmeric powder, red chilly powder, coriander powder and garam masala into the thin coconut milk (2nd extract/Randaampal) and mix well.

8. Pour in spiced coconut milk into half cooked duck and adjust the salt.  Lower heat and simmer gently till duck is cooked and gravy has thickened.

9. Open and add the thick coconut milk (1st extract/Thanipaal) and stir gently. Cover and cook for another 2 mins and remove from the heat. 

10. Nadan Tharavu curry/ Spicy Duck curry is ready; Serve hot with Rice or Kappa Puzhungiyathu and Enjoy!!!




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