DUCK CURRY

KERALA DUCK CURRY

Tharavu Curry as it is called in Kerala




THE INGREDIENTS

Duck - 2 kg
Coriander powder - 3 tbsp
Red chilly powder - 2 tbsp
Black pepper - 1 tsp
Ginger paste - 1 1/2 tbsp
Garlic paste - 1/2 tsp
Garam masala - 1 tbsp
Turmeric powder - 1 tsp
Curry leaves - 2 big stems
Salt - As reqd
Thinly sliced Onions(medium) - 6 nos
Coconut oil - 1/2 cup

Garnishing

Potato(medium) - 2 nos cut into small pieces and fried
Coriander leaves

THE PREPARATION

Remove the skin of duck

Cut the duck into medium pieces and wash and soak them in a generous amount of salt and turmeric powder. Keep it for a while.

Heat half a cup of oil in a pressure cooker.

Add onions and sauté them until slightly brown in colour.

Add the ginger garlic paste and saute

Make a paste of the coriander powder, chilly powder, garam masala and salt and add them to the onion mixture and saute them until the oil separates.

Wash the meat in water and squeeze out the excess water or strain it for 5 minutes.

Add the meat to the masala and cook on low fire, until the water begins to separate.

The water should be enough to cook the meat. If not, add about 1 to 1 ½ cup of hot water and pressure cook until you hear about 3 to 4 whistles, on high heat.

Lower the flame and cook it for another 10 minutes.

If you are making in an open vessel, it’s important to cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender.

Leave enough gravy as required

Garnish with coriander leaves and fried potato wedges.