Petitchef

Nadan tharavu curry /spicy duck curry - kerala style

Main Dish
4 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 4
Duck /Tharavu : 1 kg /2.2 lb

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

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

Coconut Oil : 2 tbsp

Ghee : 1 tsp

Onion : 1 large

Tomato : 1

Ginger : 1 tbsp

Garlic :  1 tbsp

Semi Thick Coconut milk: 2 cup

Thick Coconut milk - 1 st extract /Thanipaal : 1 cup

Turmeric powder : 1/2 tsp

Coriander powder : 2 tsp

Red chilli powder : 1 tsp

Garam masala powder : 3 tsp

Preparation

  • Cut the duck into medium sized pieces, 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.
  • Marinate the cleaned duck pieces with the ingredients given in To Marinate for at least 30 minutes. Heat a pan or in pressure cooker, pour coconut oil.
  • 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.
  • Add chopped onion, green chillies, satue till onions turn translucent and light brown color.
  • 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.
  • Mix turmeric powder, red chilly powder, coriander powder and garam masala into the thin coconut milk and mix well.
  • 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.
  • Open and add the thick coconut milk and stir gently. Cover and cook for another 2 mins and remove from the heat.



Comments:

03/04/2013

Good

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06/11/2011

Horrible

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