Skip to main content

Kuttanadan Duck Curry




Kuttanadan Duck Curry

This is a Kerala style duck curry. I do not know how many out there like duck recipes. Duck is not so popular in our region so my mother does not make this often. I used to have duck when I visit my aunts house and after wedding my mother- in- law makes duck sometime. My husband loves duck as much as chicken. This curry is spicy with the distinctive aroma of black pepper.Appam and duck curry is a wonderful combo. You can also have it with bread or rice.


Ingredients
Duck- 1 kg
Crushed shallots/pearl onions- 2 cup
Potato- 2 small
Ginger- 2 inch thick 2 piece
Garlic- 10- 12 pods
Green chilly-5-6
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp (optional)
Coriender powder- 2 tbs
Pepper powder- 1 tbs
( add according to your taste)
Garam masala- 1 1/3 tsp
Thin coconut milk- 1 1/2 cup
Thick coconut milk- 1 cup
Mustard seeds- 1/2 tsp
Curry leaves-2 springs


Clean the duck and cut into pieces (you can clean by rubbing the whole duck with rice flour and salt). Kuttanadu duck curry is made with skin on. But  if you do not like it remove the skin and trim off the excess fat.
Mix coriander powder,turmeric powder, chilly powder and salt with the duck and marinate it for about half an hour.
Finely chop or crush shallots with a mortar and pestle and keep aside
In the same way crush garlic,ginger, green chilly and two springs of curry leaves and keep aside.
Heat oil in a pan and add mustard seeds. Let it splutter and then add a few curry leaves and crushed shallots. saute till golden brown. Next add the crushed garlic,ginger,crushed curry leaves and green chillies and saute till the raw flavor disappears. Add the marinated duck and keep on turning and mixing till the meat changes color for abut three to four  minutes. Cover and cook in medium flame. Water and fat will start oozing and the duck will get cooked. If you wish you can transfer into pressure cooker and cook for three to four whistles.When the duck is half done add potatoes and when  3/4 done add in thin coconut milk, pepper powder and garam masala. Cook and allow the gravy to thicken and finally add thick coconut milk. Simmer for another two minutes and switch off the flame. Serve with appam, bread or rice.

Try this
Hope you will all enjoy!


Comments

  1. OMG ! Itssssssss toooooooooo inviting....

    ReplyDelete
  2. Chechi super recipe I don't like duck but looks superb

    ReplyDelete
  3. wow..this looks very tempting,loved the flavors..yummmmmmyyyy!!!

    ReplyDelete
  4. omg..sound new 2 me...ur d perfect in non neg da..yummy

    ReplyDelete
  5. Suja, duck curry adipoli. very spicy too.

    ReplyDelete
  6. My hubby loves duck curry as it's leave natural oil...Perfect with steamed rice

    ReplyDelete
  7. Njan duck kazhicha kaalam marannu poyi...It's killing me..Truly yummy dear.

    ReplyDelete
  8. OMG !!!!!!!! itssssssss really inviting me...
    http://recipe-excavator.blogspot.com

    ReplyDelete
  9. Never had duck curry and it looks finger licking delicious..Slurp

    ReplyDelete
  10. I love the taste of duck, usually I eat roasted duck this is a must try recipe.....

    ReplyDelete
  11. never had duck before.. can try this with chicken..

    ReplyDelete
  12. I am in love with all your pictures Suja. Before reading recipe, I fall on your picture. Simple yet always tempting and crisp clear.

    ReplyDelete
  13. wow suja ...i am droolg over the pic...nice recipe

    ReplyDelete
  14. ഓര്‍ത്തിട്ട് വയ്യ .....വീട്ടില്‍ രണ്ടു താറാവ് ഇന്ന് മരിക്കുമല്ലോ .....:!!!!!!
    സൂപ്പര്‍

    ReplyDelete
  15. such a mouth watering dish...love to try it this way.

    ReplyDelete
  16. I never tried duck before but yours looks so delectable!

    ReplyDelete
  17. Lovely duck curry......you have a good collection here......keep it up.....

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

Ingredients
For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cardamon-2
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp


For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.


Lemon Chicken

Lemon chicken This is a great chicken recipe infused with Asian flavors and was very similar to the Chinese restaurant style lemon chicken.It is citrus flavored,sweet, tart and crispy chicken .The chicken is first cut into small pieces, dipped in batter and deep fried. The sauce is made separately and drizzled over the chicken.This is perfect with jasmine rice.




Ingredients
1)Chicken boneless- 1 1/2 lb
Soya sauce- 3 tsp
Salt a pinch

2)For the batter
Egg- 2
Corn starch-2 tbs

3)For the sauce
Water - 3/4 cup
( or you can use chicken broth)
Sugar- 3-4 tsp
Salt- 1/2 tsp
Lemon juice- 1 lemon
Lemon zest- 1 tsp
Corn starch- 1 tsp
Yellow color- one drop( optional)

Sesame seeds roasted - 1 tsp
Chopped spring onions - a few

Clean and cut chicken  into small pieces and marinate with soya sauce and pinch of salt and keep aside for ten minutes.
Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …