Kerala Duck Curry Recipe -Kuttanadan Recipes

Kerala duck curry or nadan tharavu curry is a popular duck curry from Kuttanad, Kerala.

Nadan tharavu curry is also known as tharavu mappas; learn to make Kerala duck curry with step by step pictures.

Duck curry or tharavu curry or tharavu mappas is mostly popular in the Kuttanad and Kumarakon of Kerala. My amma lived in Kumarakom until her marriage and I was married to Kuttanad and so the interconnection of cuisines.

Locally, this duck curry is known as tharavu mappas and is a coconut milk based curry which goes well with rice, puttu, or even bread.

Homey and Namit loves duck in any form and I try to make as traditional as possible so that Namit is more acquainted with traditional platter.

So, lets make traditional Kerala duck curry with step by step pictures. 

In a small chutney grinder add in the garlic, ginger, and curry leaves. Grind it coarsely.

Heat a pressure cooker with 3 tbsp coconut oil, add in mustard seeds, cloves, cinnamon, and whole peppercorns. Add in sliced onions and green chillies, saute for 5 minutes or until it starts to become transparent. Add in the coarsely grinded ginger garlic and mix well.

I also added fats and skin of the duck meat and mixed and sauted it along with the onions and a sprig of curry leaves for 5 minutes on low flame.  Add Kashmiri chilli powder, coriander, turmeric, and garam masala.

Mix well and keep on low flame. Add in 2 tbsp vinegar and again mix well.

Add in the duck meat and mix well for 3 minutes on low flame; so that the moisture in the meat evaporates.

Add 1 cup thin coconut milk; if using coconut powder (1 tbsp coconut milk powder to 1 cup water). Cover and cook the duck meat in the cooker. After the first whistle reduce the flame for 20 mins. Once the steam is released by itself; open cooker and keep the flame on high.

Add in 1/2 to 3/4 cup thick coconut milk, stir and simmer for a min and lastly add in 1/2 tsp crushed pepper powder. Switch off the flame

Serve hot!
Other Recipes You May Like:
Kuttanadan Duck Roast
Kerala Chicken Curry
Squid Roast

Kerala Duck Curry - Kuttanadan Recipes

PREP TIME: 05 mins    |  COOK TIME: 30 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Duck: 1/2 kg, cleaned and cut into medium sized pieces
• Onion: 2
• Ginger: 1 inch
• Garlic: 1 pod
• Green chilli: 2
• Kashmiri chilli powder: 1 tsp
• Coriander powder: 2 tsp
• Garam masala: 1 1/2 tsp
• Crushhed pepper: 1/2 tsp
• Turmeric: 1/2 tsp
• Vinegar: 2 tbsp
• Coconut oil: 2 tbsp
• Mustard seeds: 1/4 tsp
• Cloves: 3-4
• Cinnamon: 1 inchi
• Whole peppercorns: 1/2 tsp
• Curry leaves: 2 sprigs
• Salt 1/2 to 1 tsp (according to taste)
• Thin Coconut milk: 1 cup
• Thick coconut milk: 1/2 to 3/4 cup

  METHOD:

1. In a small chutney grinder add in the garlic, ginger, and curry leaves. Grind it coarsely.
2. Heat a pressure cooker with 2 tbsp coconut oil, add in mustard seeds, cloves, cinnamon, and whole peppercorns. Add in sliced onions and green chillies, saute for 5 minutes or until it starts to become transparent. Add in the coarsely grinded ginger garlic and mix well.
3. I also added fats and skin of the duck meat and mixed and sauted it along with the onions and a sprig of curry leaves for 5 minutes on low flame. Add Kashmiri chilli powder, coriander, turmeric, and garam masala.
4. Mix well and keep on low flame. Add in 2 tbsp vinegar and again mix well.
5. Add in the duck meat and mix well for 3 minutes on low flame; so that the moisture in the meat evaporates.
6. Add 1 cup thin coconut milk; if using coconut powder (1 tbsp coconut milk powder to 1 cup water). Cover and cook the duck meat in the cooker. After the first whistle reduce the flame for 20 mins. Once the steam is released by itself; open cooker and keep the flame on high.
7. Add in 1/2 to 3/4 cup thick coconut milk, stir and simmer for a min and lastly add in 1/2 tsp crushed pepper powder. Switch off the flame

NOTES

• I added the fat to the onions so that the oil is released out.That is the oil which is floating on top.
• There is no tomatoes in this recipe; vinegar is used in its place.
• Duck meat takes time to cook; mine cooked well after 20 mins of simmering after the first whistle.
• Coconut oil is a must to make this curry.
• If using coconut milk powder- For thin milk: 1 cup water and 1 tbsp coconut milkpowder. For thick milk: 3/4 cup water and 3 tbsp coconut milk powder.

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