INGREDIENTS
Kerala Style Duck Curry
Servings - 2 - 3
INGREDIENTS
Coconut oil - 30 milliliters
Ginger - 1 tablespoon
Garlic - 2 teaspoons
Green chili - 1 tablespoon
Onions - 120 grams
Salt - 1 teaspoon
Tomato - 20 grams
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 3/4 teaspoon
Chicken masala - 1 teaspoon
Garam masala - 1 teaspoon
Fennel powder - 1 teaspoon
Black pepper - 1/4 teaspoon
U.S. duck - 900 grams
Hot water - 300 milliliters
Coconut milk - 200 milliliters
Coconut oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Curry leaves - 12 - 15
PREPARATION
1. Heat 30 milliliters coconut oil in a pressure cooker, add 1 tablespoon ginger, 2 teaspoons garlic, 1 tablespoon green chili and stir for 1 - 2 minutes.
2. Then, add 120 grams onions and fry till translucent.
3. Add 1 teaspoon salt and mix it well.
4. Now, add 20 grams tomato and mix it well.
5. Cook for 3 - 5 minutes on medium heat.
6. Add 1 teaspoon red chili, 1/2 teaspoon turmeric, 3/4 teaspoon coriander powder, 1 teaspoon chicken masala, 1 teaspoon garam masala, 1 teaspoon fennel powder, 1/4 teaspoon black pepper and mix it well.
7. Add 900 grams u.s. duck, 300 milliliters hot water and mix it again.
8. Cover it with lid and cook until you hear 2 - 3 whistles.
9. Open the lid, add 200 milliliters coconut milk and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat and keep aside.
12. Heat 2 teaspoons coconut oil in a pan, add 1 teaspoon mustard seeds and stir well.
13. Add 12 - 15 curry leaves and stir for 2 - 3 minutes.
14. Pour the tempering over the duck curry.
15. Serve hot with rice.