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Duck roast & unnakaya - kerala cuisine

(5.00/5 - 1 vote)

  • Duck Roast & Unnakaya - Kerala Cuisine
  • Duck Roast & Unnakaya - Kerala Cuisine, Photo 2
  • Duck Roast & Unnakaya - Kerala Cuisine, Photo 3
Recipe type:
Main Dish
Number of serving:
4 servings
Preparation:
13 min
Cook time:
65 min
Ready in:
1 h, 18 m
Difficulty:
Very Easy

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

Preparation

Step 1

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.

Step 2

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.

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