Duck roast & unnakaya - kerala cuisine

Main Dish
4 servings
13 min
65 min
Very Easy


Number of serving: 4

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


1 Kerala banana

1 tablespoon grated coconut

2 teaspoon sugar

2 g kismis

2 g cashew nuts

10 ml ghee

Ghee / Oil for frying


  • 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.


Duck Roast & Unnakaya - Kerala Cuisine, photo 1Duck Roast & Unnakaya - Kerala Cuisine, photo 2Duck Roast & Unnakaya - Kerala Cuisine, photo 3


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