• Kerala Style Duck Curry
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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.