Duck Curry(Kuttanadan Tharavu curry)

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 Preparation time: 30 mts
 Cooking time:30 mts                                                           NON - VEG           
INGREDIENTS:
 Duck – 1 kg, cleaned and cut into medium size
 Onion – 2 medium, thinly sliced
 Ginger –garlic paste – 2tbsp.
 Green chillies – 3( slit)
 Curry leaves – 1 string
 Turmeric powder – 1/2 tsp
 Kashmiri chilli powder – 1 ½ tbsp.
 Coriander powder – 1 ½ tbsp.
 Fenugreek powder – 1 pinch (optional)
 Garam masala powder – 1 tbsp
 Tomato – 2 small, Chopped
 Coconut milk – 2 cup
 Salt – To taste
 Coconut oil – 2 – 3 tbsp
 Mustard seeds – 1/2 tsp
 Dried red chilli – 1
Thenga kothu / sliced coconut – 1/4 cup
Whole spices:
cloves – 4
cardamom – 1
cinnamon stick – 2 inch
bay leaves – 1
slightly crushed whole pepper corns – 1/2 tsp
Vinegar – 1tbsp.
Water-1 cup
PREPARATION: Marinate the duck pieces with turmeric powder (1/4 tsp), red chilli powder (1tsp),ginger-garlic paste(1tsp) and salt for 20 minutes. In a pressure cooker, add the marinate duck pieces with 1cup water and cook it for one whistle and keep it a side.
 Heat oil in a deep pan at medium heat, splutter mustard seeds. Fry dried red chilli and sliced coconut until golden colour. Add the whole spices and sauté it for a few seconds.
 Add ginger-garlic paste, green chillies, curry leaves and thinly sliced onion. When the onion turns light golden, add coriander powder, red chilli powder, turmeric powder. Mix well and saute until the raw smell of spices is gone. Add vinegar, tomato pieces, few curry leaves and enough salt. Remove from fire and keep it a side. In a pressure cooker add the half cooked duck pieces with cooked masala mixture and cook it for one whistle. Allow to cool. Then open the lid and cook for 5 minutes at medium heat until the gravy becomes thick, then add coconut milk, fenugreek powder and mix well. Continue cooking for another 10 – 15 minutes, until the curry changes to a brown colour. Switch off the flame. Delicious Kuttanadan Tharavu curry is ready to serve.
           




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