Duck roast & unnakaya - kerala cuisine

Name: Duck roast & unnakaya - kerala cuisine
Prep time: 13 min
Cook time: 1 h 5 min
Total time: 1 h 18 min
Yield: 4
Cuisine: En
Ingredients: 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; 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

Main Dish

Very Easy

1 h 18 m

Preparation

Preparation13 min

Cook time1 h 5 m

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.