This is a traditional Kerala style Duck curry. The curry is flavor-packed with well-balanced spices and is a perfect side for appams, Idiyappam and Puttu

Ingredients

  • ▢1/2 kg Duck (cut into medium size pieces and marinate with salt and turmeric powder.)
  • ▢2 Green cardamom
  • ▢2 Cloves
  • ▢A small piece of Cinnamon
  • ▢1/4 tsp Cumin seeds
  • ▢1/2 tsp Fennel seeds
  • ▢1 tsp Whole black pepper
  • ▢1/2 tsp Turmeric powder
  • ▢2 tsp Coriander powder
  • ▢10+2 Small/pearl onion (sliced)
  • ▢2+1 Green chilli (slit lengthwise)
  • ▢1/2 tbsp, each Crushed ginger & garlic
  • ▢1.25 – 1.5 cups Medium thick coconut milk
  • ▢For Tempering
  • ▢1/2 tsp Mustard seeds
  • ▢4-6 Small/pearl onins (sliced)
  • ▢1 Medium tomato (sliced)
  • ▢Curry leaves
  • ▢Salt
  • ▢1+1 tbsp Coconut oil

Instructions

  • ▢Crush together cardamom, cloves, cinnamon, pepper, cumin and fennel seeds.
  • ▢To the smallest jar of the mixie add 1/2 tsp turmeric powder, 2 tsp coriander powder, 2 sliced pearl onions, 1 green chilli and crushed whole masala (above ingredients). Grind everything together with 2 tbsp water to a coarse paste.
  • ▢Heat 1 tbsp oil in a pressure cooker and add remaining sliced pearl onions (10), green chillies (2) and crushed ginger & garlic.
  • ▢Once it browns, add ground paste and salt. Fry for 3-4 mins, until the raw smell goes and oil starts appearing. Add 1-2 tbsp of hot water, if it sticks to the bottom.
  • ▢Add cleaned duck pieces and mix well. Once the pieces are coated well with the masala, add coconut milk.
  • ▢Cover the cooker and cook till, it’s done. (refer notes)
  • ▢Heat 1 tbsp oil in a wide and deep pan. Crackle mustard seeds. Add sliced pearl onion (4-6), curry leaves. Cook till onion browns. Add sliced tomato and cook till it softens.
  • ▢Add the cooked duck along with gravy. Combine everything well. Cook for another 5-7 mins on lowest flame. Remove from fire. Let the curry rest for at least half an hour for the flavors to develop