Kerala Duck Curry

Here's something to include in your Christmas Menu!

Over the years, I collected many duck recipes to try and share with you, but it never happened. Look's like, now is the time.

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

I do hope you get to try this for Christmas. Btw, if you like Duck Roast, check out this recipe, it's one of the oldest and a favorite recipe on MM.

Also, did you check out the Giveaway post? So, what's your entry?

Here is the recipe…

Duck Curry
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Kerala Style Duck Curry

Duck cooked with spices and coconut milk in traditional Kerala Style. Pairs well with Appam, Puttu and Idiyappam.
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Course: Breakafst, Lunch, Dinner
Cuisine: Indian, South Indian, Kerala, Keralan
Keyword: Kerala Style Duck Curry, Duck Curry Recipe, Kerala Duck Curry recipe, duck curry recipe for appam
Author: Maria Jose Martin


  • 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


  • 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.


I used broiler duck with skin on. The fat tends to ooze out from the skin and forms a layer while the curry rests. Make sure to mix well before serving.
For pressure cooking – After the first whistle on full flame, I reduced the flame to the lowest and cooked for 3-4 whistles. Wait for the pressure to drop naturally and open the cooker.
It's better to make the curry one day in advance for the flavors to develop fully. The curry tends to darken as it rests.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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