DUCK CURRY WITH COCONUT MILK ( THARAVU MAPPAS )

A:

500 gm duck cut into pieced

1 tbsp ginger & garlic paste

1 tsp chicken curry powder /

1 tsp chili powder + ½ tsp garam masala

1 tsp turmeric powder

Marinate & keep for 20-30 minutes.

B:

Coconut oil for cooking

1 tbsp whole spice

( cinnamon, cloves, cardamom, fennel

seeds, whole black pepper & bay leaves )

C:

1 stalk curry leaves

1 onion big sliced

1 ½ inch ginger sliced

5 gloves garlic sliced

2 chilies green cut

½ tomato cut

D:

2-3 tbsp white vinegar

1 tbsp coriander powder

1 tsp pepper powder ( white )

1 cup coconut milk ( thin ) / water

Salt to taste

E:

½ cup coconut milk ( thick )

1 chili small green cut

½ tomato sliced

1 tsp garam masala

½  tsp coconut oil

Spring curry leaves

METHOD:

Heat up coconut oil in Pressure Cooker,

fry B, then C… sauté until onion turn transparent.

Add in pepper powder, coriander

powder, sauté till raw smell is gone.

Add in A, vinegar, coconut milk / water

salt mix well.

Cover with lid & pressure cook for 2-3

whistles or till cooked.

Open the lid adds in E mix well.

When it start to boil remove from fire.

Serve with Rice, Bread, Porotta,

String Hoppers, Chapathi etc. …