Showing posts with label duck. Show all posts
Showing posts with label duck. Show all posts

Wednesday, May 13, 2015

Duck in Coriander Gravy / tharavu malliarachathu









Ingredients


Duck   - 1kg
Pepper powder - 2 tsp
Salt as needed
Vinegar- 1 tbsp

Coriander powder- 5 tbsp
Turmeric powder- 1/2 tsp
Garam masala powder - 1 tsp
Shallots - 6 no
Garlic pods - 8

Onion thinly sliced- 2 nos
Green chilli - 6 nos
Ginger chopped - 1 tbsp
Garlic chopped - 10 pods
Potatoes - 2 nos
Tomato - 1 medium

Thin coconut milk- 1 1/2 cup
Thick coconut milk - 1 cup

Coconut oil - 1 tsp
Shallots chopped- 1/4 cup
Dry red chillies - 2 nos
Curry leaves - 2 sprigs

Method

Clean the duck clean and cut into pieces. Marinate duck with pepper powder, salt  and vinegar.

Grind shallots and garlic. Mix this paste with coriander powder, turmeric powder, garam masala by adding little water.

Heat coconut oil in a kadai. Saute onion, green chillies, chopped ginger and garlic, When onion turns brown in colour, add ground masala and saute. When the raw smell of the masala disappears, add marinated duck pieces and mix well.  Cook till the masala is coated well on to the duck. Now add second extract of coconut milk. Now transfer this to pressure cooker and pressure cook till the duck is cooked well. When cooked well, add potatoes and tomato. Cook well till the potatoes are done. Now add first extract of coconut milk and when it is starts to boil, immediately switch off the stove.

Heat oil in a pan. Add shallots, dry red chillies, and curry leaves. When shallots turn brown colour, switch off the stove and pour over the duck curry.






Monday, October 1, 2012

Mullapanthal Duck curry


Mullapanthal is a very famous toddy shop in Ernakulam, Kerala. They are famous for their tasty curries such as crab curry, karimeen curry, duck curry. The place is famous among tourists and families from the locality. The recipe for duck curry is from Mullapanthal.

Ingredients
Duck - 500 gm
Onion -2 nos
Ginger-2 small pieces
Green chillies- 4 nos
Garlic -3 cloves
Curry leaves
Tomatoes - 2 nos
Chilli powder -1 tsp
Coriander powder-2 tsp
Turmeric powder- 1/2 tsp
Coconut oil - 150 gm
Coconut milk-1/2 of a coconut
Salt as needed

To grind
Grated coconut,fried -1/2 of a coconut
Dry red chillies -5 nos
Small onion -10 nos
Curry leaves
Fennel seeds -1 tsp
Peppercorns - 2 tsp




Heat oil in a pan. Saute chopped onion, ginger, garlic, green chillies and curry leaves well. Add chilli powder, turmeric powder, coriander powder and mix well. Now add tomatoes and duck. Transfer this to a pressure pressure cooker and cook till they are done. Once the duck is cooked, add the ground mixture (to grind) along with 1/2 cup of warm water. When the gravy starts to thicken and the duck is cooked well, pour coconut milk to the duck curry and allow it to heat up (don't allow it to boil) and switch off the stove.

In another pan, splutter mustard seeds and dry red chillies. Pour this to the above duck curry .

This duck curry goes well with tapioca upma, pidi, or boiled rice. 





Wednesday, July 11, 2012

Duck curry / Nadan tharavu curry





This is a family favorite .I often make it for our guests as all of them love it . This curry is popular in my son's and daughter's friends circle.


Ingredients

1)Duck cut in to medium pieces - 1 kg

Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder- 1 tsp
Green chillies - 4 nos
 Ginger chopped- 1 inch piece
Curry leaves
 Salt

Dry roast and grind

   Fennel seeds - 1 tsp
   Cardamom  - 4 nos
   Cinnamon   -  1 inch piece
   Cloves  - 6nos


      For the gravy
                                                 
     Onion  - 2 medium
     Chopped  garlic -1 tbs
     Coriander powder - 2 tbs
     Chilli powder - 1 tsp
     Pepper powder - 1 tbs
     Turmeric powder - 1 /2 tsp
      Oil







 Method   

Pressure cook duck along with  green  chillies, ginger, curry leaves, pepper powder, turmeric powder, coriander powder and salt,  till meat is tender usually 3-4 whistles ( time depends on the duck you are using, some take a little longer) . Dry roast and grind  3rd ingredients and keep aside.  Heat oil   in a kadhai, saute onion,  garlic  and curry leaves, till it starts to brown. Now add coriander powder, chilli powder, turmeric powder, and pepper powder. Now add ground mixture as shown above. Saute in low flame for a few minutes. When the raw smell disappears, add duck along  with the stock. When  the gravy thickens, curry is ready to be served.

Optional: If  needed you can add coconut milk, but  it brings a different taste and colour to  the dish. I dont use  coconut milk as I feel  it is best served without it. The taste of the pepper powder should be prominent and that makes the curry very tasty.

Serve hot with appam, puttu or rice.

            
                                                          



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