Kerala duck fry

Ingredients

• Duck Fry
• Adapted from Adukalla Jolikku Elluppa Vazhikal by Mrs K.M Mathew
• A.
• 500 grams duck, cut into large pieces and cleaned
• 11/2 tablespoon red chili powder
• 3 tablespoons coriander powder
• 1 teaspoon pepper powder
• 1 tablespoon vinegar
• To taste, salt
• B.
• 1/4 cup coconut oil
• 150 to 200 gram shallots
• A sprig, curry leaves

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Preparation

• Mix together all the ingredients labeled A, and let it rest for half an hour.
• Heat oil and toss in shallots and curry leaves. The shallots are to be added whole, but if they are larger than usual, slice into two. Sauté till the shallots start browning.
• Add the marinated duck pieces, and sauté well. Pour in a cup of boiling water, cover and cook for about half an hour or till the duck pieces are cooked through and the sauce is thick and paste like.
• Serve with hot palappams or rice.