Friday, April 8, 2016

Thaaravu (Duck) Curry

  • Duck : 1 kg
  • Onion : 6 big
  • Ginger : ¼ cup
  • Garlic : ¼ cup
  • Green chilly :  10
  • Corriander pdr : 4 Tbsp
  • Turmeric pdr : 1 Tsp
  • Garam masala : 1½ Tsp
  • Pepper pdr : ½ Tsp
  • Vinegar : 2 tbsp
  • Curry leaves
  • Thin coconut milk : 2 cup
  • Mustard seeds : 1 Tsp
  • Salt : as required
  • Coconut oil : as required

Clean and cut the duck into medium pieces. Mix the masala powders into a thick paste using a little water and keep it aside. Heat coconut oil in a pan and add mustard seeds. When it sputters, add the sliced onion, garlic, ginger, curry leaves and splitted green chilly into this. Add required amount of salt and stir it well in medium flame till it becomes golden colour. Reduce the heat and put the masala paste in it. Roast it in low flame. When it becomes darker in colour and the oil starts to separate from the side, add the duck pieces and vinegar. Combine all properly. Cover and cook it in high flame for 10 minutes. Then, reduce the flame and cook. (If required, pour a little hot water into it and cook.) Then reduce the flame and pour the thin coconut milk and heat it for a couple of minutes.

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  1. Congratulations! I love the way you introduce your recipes with the people. I love to cook but I´m learning with my new camera and with my laptop. whatever thanks for sharing the beautiful food details i will try to prepare that king of food.fresh food delivery services

  2. Hello Tina,
    Curry looking gud...perfect with appams