Duck meat is a Syrian Christian's delight and specialty of community (Syrian Christians). But it is quite commonly cooked in the region of Kuttanad in Allepey district in Kerala than where I grew up (Cochin). Kuttanad is known for its scenic backwaters and houseboats also known as 'kettuvalams'. People relish the pearl spot fish curry and duck curry prepared in these house boats and enjoy these visits. Personally I have never been on the house boat though everyone else in my family has been there. But this recipe of duck curry- it is something we cook for Easter. Ideally duck should be cooked in a open pan slowly for hours, so that the juices from the meat and gravy cook together to perfection. But this wastes gas and is a long process so I have used the pressure cooker method.
Ingredients (Serves 4)
For Marination
Duck - 3/4 - 1 kg (Cut into medium pieces)
Turmeric powder - 1/2 tsp
Salt - To taste
Lemon Juice -1/2 Lemon
For Masla
Whole spices
Fennels - 2 tsp,
Cardamom - 3 - 4,
Cloves - 8,
Cinnamon stick - 1/2 inch,
Whole peppercorns - 2 tsp (Crush all the whole spices in a mortar and pestle)
For Gravy
Ginger - 1 inch( Crushed)
Garlic - 8 large cloves(Crushed)
Onion - 2 medium-small, thinly sliced
Green chillies - 4 - 5, slit
Curry leaves - 1 sprig
Coriander powder - 2 tsp
Hot water - 1Cup
Coconut milk, thick - 2Cup
Salt - To taste
Coconut oil - 1 Tablespoon + 2 tsp
#താറാവ് #howto #Easter
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