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.
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…
Kerala Style Duck Curry
- 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
- 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.