Friday, April 8, 2016

Thaaravu (Duck) Curry

  • Duck : 1 kg
  • Onion : 5 big sliced
  • Ginger : ¼ cup sliced
  • Garlic : ¼ cup sliced
  • Green chilly :  10
  • Corriander pdr : 4 Tbsp
  • Turmeric pdr : 1 Tsp
  • Garam masala : 1½ Tsp
  • Pepper pdr : ½ Tsp
  • Vinegar : 2 tbsp
  • Thick coconut mil : 1/2 cup
  • Semi thick coconut milk : 1 cup
  • Thin coconut milk : 2 cup
  • Mustard seeds : 1 Tsp
  • Salt : as required
  • Coconut oil : as required
  • Curry leaves
  • Hot water : as rqd

Clean and cut the duck into medium pieces. Mix the masala powders into a thick paste using a little hot 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. Saute it for a couple of minutes and pour the thin coconut milk .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). Pour the thin coconut milk into it. when the gravy becomes thick, add the thick milk and remove it from fire.

View blog reactions