Kuttanadan Tharavu Mappas / Duck Curry with Coconut Milk
- luvlittlehearts
- Apr 13, 2016
- 2 min read
Ingredients
1. Duck - 3/4 – 1 kg (Cut into medium pieces)
2. Turmeric powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt – To taste
3. Whole spices – Fennels – 1/2 tsp, Cardamom – 3 – 4, Cloves – 8, Cinnamon stick – 1/2 inch, Whole pepper corns – 1/4 tsp (Crush all the whole spices in a mortar and pestle)
4. Ginger – 1 inch, thinly sliced
Garlic – 8 large cloves, chopped
Onion – 2 medium-small, thinly sliced
Green chilies – 4 – 5, slit
Curry leaves – 1 sprig
5. Turmeric powder – 1/4 tsp
Coriander powder – 1 – 1.5 tsp
Garam masala powder – 1 tsp
Freshly ground pepper powder – 1/4 – 1/2 tsp
6. Vinegar – 2 – 3 tsp
7. Hot water – 1/4 – 1/2 cup
8. Coconut milk, thick – 3/4 cup
9. Salt – To taste
10. Freshly ground pepper – 1/4 tsp or to taste
Curry leaves – A few
Coconut oil – 1.5 tbsp + 1 tsp
Gram masala powder – 1/4 tsp or to taste
Method: Heat 1.5 tbsp coconut oil in a pressure cooker at medium heat. Add in the crushed whole spices and stir until fragrant for about 5 – 10 seconds. Add ingredients numbered 4 and sauté until onion turns transparent. Add in ingredients numbered 5. Sauté until their raw smell is gone. Next add marinated duck pieces, vinegar and 1/4 cup hot water. Mix everything well. Close with the lid and pressure-cook for 1 or 2 whistles or until duck is fully cooked. Open the lid and add 3/4 cup thick coconut milk. Mix well. Check for salt. Add 1/4 – 1/2 tsp of freshly ground black pepper, few curry leaves, 1 tsp coconut oil and 1/4 tsp garam masala powder. Mix well and switch off when it starts to boil. Serve with porotta, chapathis, bread, idiyappam, appam, rice etc.
Happy Cooking!
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