Traditional spicy Duck curry or Nadan tharavu curry
Traditional Duck recipe or Nadan tharavu curry is one of a popular non-veg recipe served during special occasions like Wedding, Easter feasts and Christmas.
Duck curry goes well with some of the dishes like Appam, Chapati, rice, bread slices etc. This spicy recipe is one of a major attraction across the toddy shops of Southern Kerala districts like Ernakulam and Alappuzha. The dark brown colour of the recipe is due to the inclusion of Coriander powder and red coloured chilli powder. The spicy and tangy sauce like gravy of this dish has a unique flavour. The presence of coconut milk adds up the taste and awakens your senses. Have a look at the detailed description about the ingredients used and the preparation of this tasty duck curry.
Ingredients for marination
- 1kg of cleaned a sliced Duck/Tharavu pieces
- ¼ teaspoon of turmeric powder
- 2 teaspoon of red chilli powder
- 2 teaspoon of coriander powder
- Salt for the taste
Ingredients for making this trational duck recipe
- ¼ cup of finely sliced Shallots
- 2-3 dried whole Red chillies (sliced to pieces)
- 8-10 medium sized Green chillies (slit to two long pieces)
- A pinch of Mustard seeds
- 2 tablespoon of Coconut oil
- 1 teaspoon of Ghee
- 2 medium sized Onion (finely sliced to pieces)
- 1 medium sized Tomato (sliced to pieces)
- 1 tablespoon of finely chopped Ginger pieces
- 1 tablespoon of finely sliced Garlic pieces
- 2 cups of semi-thick coconut milk/ 2nd extract of Coconut milk/ Randaampal
- 1 cup of thick coconut milk/1st extract of Coconut milk/Onnaampal or Thanipaal
- ½ teaspoon of Turmeric powder
- 2 teaspoon of Coriander powder
- 1 teaspoon of red Chilli powder
- 3 teaspoons of Garam masala powder
- 1-2 sprig of curry leaves
- Salt for the taste
Method of preparation of Traditional spicy Duck curry or Nadan Tharavu curry
- Clean the duck and cut it into medium sized pieces. Wash it again and soak them in a water solution of salt and turmeric powder.
- After few minutes, drain the water and keep aside the duck pieces.
- In a wide open mixing bowl, mix the marinating ingredients like turmeric powder, chilli powder, coriander powder and the salt. Marinate the duck pieces with the mixture and keep it aside for a minimum of 30 minutes.
- Pour some oil or ghee in a pan or a pressure cooker. Heat it in a medium flame.
- Add a pinch of mustard seeds and wait for it to splutter. When the seeds pop up, add the ingredients like sliced shallots, dried red chilly pieces, curry leaves, chopped ginger and the garlic pieces. Saute it for few minutes.
- Also, add the finely chopped onion pieces, green chillies and the tomato pieces. Saute the ingredients so that the onions attain a light golden brown colour.
- Now, add the marinated duck pieces and the salt for the taste. Cover the pan with the lid and cook it on a low-medium flame till the duck pieces are half cooked, this would take about 40-45 minutes.
- If you are using a pressure cooker, heat it on a high flame for 5-6 whistles. If required, add 1 cup water for cooking.
- Now, add the ingredients like turmeric powder, red coloured chilli powder, coriander powder and the garam masala into the thin coconut milk and mix it well.
- Pour the thin coconut solution to the half cooked duck pieces. Add the salt as per the taste. Lower the flame and heat it till the gravy attains a thickness.
- Add the thick coconut milk, cover the lid and cook for further 3-4 minutes. Switch off the flame and transfer the curry to a serving bowl.
- Traditional spicy Duck curry or Nadan tharavu curry is ready, serve this recipe with Appam, Chapati, rice, bread slices etc.