Kuttandan Tharavu Mappas Curry(Duck Curry)

Preparation time:  30 mts                                              NON VEG

Cooking time: 20mts

INGREDIENTS:

Duck-3/4 kg(cut into small pieces)

Coconut oil-3tbsp+1tsp

Pepper powder-1 ½ tsp

Turmeric powder-1/2 tsp

Coriander powder-1tbsp

Garam masala-1tsp

Ginger garlic paste-1/2 tsp

Vinegar-1tbsp

Thick coconut milk 1cup

Fennel seed-1/2 tsp(crushed)

Cardamom-4 nos(crushed)

Cloves- 8 nos(crushed)

cinnamon stick-1/2 inch

Garlic chopped-2tbsp

Ginger chopped-1 tbs

Onion -2 nos( thinly sliced)

Green chillies -3(slit)

Curry leaves-1 string

Salt to taste

Preparation:

Marinate the duck pieces with turmeric(1/4 tsp), pepper powder(1/2 tsp ) and ginger garlic paste for 20 minutes. In a pressure cooker, add the marinated pieces with little water and cook it for one whistle and keep it a side. Heat oil in a pan sauté the crushed spices for a few seconds, then add sliced onion. When the onion turns brown in colour at that time, add chopped garlic, chopped ginger, turmeric powder(1/4 tsp)and coriander powder, green chillies and sauté well. In a pressure cooker, add the half cooked duck pieces with sautéed masala, vinegar and cook it for two whistles. Allow to cool, open the lid, add salt and again cook it for 2 minutes. Then add coconut milk, pepper powder and curry leaves. Cook it on a low flame for 2 minutes. Remove from fire, add 1tsp coconut oil and 1/4 tsp garam masala.