SPICY DUCK CURRY

Spicy Duck Curry, also called Nadan Tharavu curry, is a very authentic and popular recipe in Kerala (South India). This is one of those famous versions of Kerala’s street side fast food. This spice-rich duck curry preparation of Kerala has regional variations.

There is something mystical about this curry, the aroma awakens your senses, which in turn fires the appetite and it is hard for the taste buds to resist the temptation of this mouth-watering duck curry. This spicy and tangy curry with the flavour of coconut milk has lot of gravy, so it is a perfect curry for gravy lovers. It goes well with rice, chappathies or steamed tapioca.…Give this spicy duck curry a try and enjoy!

Ingredients

For Marination

• 1 kg Duck, skinned and cut in to medium pieces after fat is removed
• ¼ tsp. Turmeric Powder
• 2 tsps. Red Chilli Powder or to your spice level
• 2 tsps. Coriander Powder
• Salt, to taste

For Gravy

• ¼ cup Shallots/Small Red Onions, finely sliced
• 2-3 Dried Whole Red Chillies, broken into two pieces
• 1 tsp. Mustard Seeds
• Few Curry Leaves
• 8-10 Green Chillies or adjust to your spice level, slit lengthwise
• 2 tbsps. Coconut Oil
• A tsp. Ghee
• 1 large Onion, finely sliced
• 1 medium Tomato, sliced
• A tbsp. Ginger, chopped
• 1 tbsp. Garlic, chopped
• 2 cups semi-thick Coconut milk
• 1 cup thick Coconut milk
• ½ tsp. Turmeric powder
• 2 tsps. Coriander powder
• 1 tsp. Red chilli powder
• 3 tsps. Garam masala powder

Method

• Cut the duck into medium sized pieces, wash well and soak them in a little salt and turmeric powder for couple of minutes and squeeze out the excess water and drain it.
• Marinate the cleaned duck pieces with the ingredients given under ‘For Marination’ for at least 30 minutes.
• Heat a deep pan or pressure cooker, pour coconut oil and ghee. Ghee will enhance the authentic taste.
• Add mustard seeds and when it starts to splutter, add sliced shallots, curry leaves, dried red chillies, chopped ginger, chopped garlic and sauté for couple of minutes.
• Add chopped onion, green chillies, tomatoes; sauté till onions turn translucent and light brown in colour.
• Add the marinated duck pieces and salt to taste. Cover the pan and cook over low heat for 30-45 minutes till the duck is half done or if you are using pressure cooker, close the cooker and pressure cook until you hear about 5-6 whistles on high heat. The water should be enough to cook the meat. If not, add about a cup of hot water.
• Mix turmeric powder, red chilli powder, coriander powder and garam masala into the semi-thick coconut milk and mix well.
• Pour in spiced coconut milk into half cooked duck and adjust the salt. Lower heat and simmer gently till duck is cooked and gravy has thickened.
• Open and add the thick coconut milk and stir gently. Cover and cook for another 2 minutes and remove from the heat.
• Spicy Duck curry or Nadan Tharavu curry is ready. Serve hot with rice or steamed tapioca. Enjoy!