Duck Curry
Also called Tharavu Curry
- 21 ingredients
- 10 steps
(Duck in a thick roasted gravy)
Ingredients
- Duck – 2 kg cleaned and cut
- Pearl onion – 6-7 (chopped)
- Red onion – 1 Large (chopped)
- Green chillies – 2 ( slit lengthwise)
- Ginger – 2 inch piece (chopped)
- Garlic – 5-6 pods (chopped)
- Curry leaves – 1 small bunch
- Whole red chillies – 2
- Coriander powder – 2 tablespoons
- Chilly powder – 1 tablespoon
- Pepper powder – 2 teaspoons
- Turmeric powder – 1/2 teaspoon
- Mustard powder – 1 teaspoon
- Fennel seeds – 1 teaspoon
- Cinnamon – 1 stick
- Cloves – 3-4
- Cardamom – 2-3
- Water – 1/2 cup
- Vinegar – 3 tablespoons
- Salt – to taste ( or about 1 tablespoon)
- Oil – 1 cup
Equipment
- Mixer
How to make Duck Curry
- In a pan roast the coriander powder, chilly powder, pepper powder, turmeric, mustard powder, fennel, cinnamon, cloves and cardamom for about a minute, on a medium flame. Keep stirring the mixture to avoid it from getting burnt. Remove from flame and keep aside.
- In another pan, stir fry the pearl onions, ginger,whole red chillies and garlic in a little oil, till the onions are cooked.
- Transfer the onions, ginger, garlic, and the roasted masala to a mixer, and grind it to a fine paste adding a little water during the process.
- Add this masala paste to the cleaned duck and marinate for about half an hour in the refrigerator.
- Cook the duck in a deep pan, in half a cup water, for about 1/2 an hour.(duck meat is a little tough so you need to cook it for a while longer than you do for chicken)
- When the duck is cooked, remove from fire and drain the gravy into another bowl.
- In a pan, fry the duck pieces, in small batches, till golden brown on all sides.
- Remove the excess oil, leaving about 2 tablespoons of oil in the pan.
- Sauté the chopped red onions, green chillies and curry leaves till the onions turn golden brown.
- Add the duck gravy and cook till it thickens.Remove from flame and pour over the fried duck.
To Serve
Serve with rice or bread.