Posted on

Spicy Duck Curry – Kerala Style

 Spicy Duck Curry – Kerala Style

Hot and fiery Kerala Duck Curry-Tharavu curry is very authentic and popular recipe in Kerala (South India). Duck meat again is a much loved Syrian Christian food, and is to be found at all special occasions including Wedding, Christmas and Easter feasts. This is one of those famous Thattukada (Kerala’s version of a street side fast food) and Kallushap dishes.This spice-rich duck curry preparation of Kerala has regional variation

Ingredients :

For Marinate:
Duck /Tharavu : 1 kg /2.2 lb (skinned and cut in to medium pieces and fat removed)
Turmeric Powder : 1/4 tsp
Red Chilly Powder : 2 tsp or to your spice level
Coriander Powder : 2 tsp
Salt to taste

For Gravy :
Shallots /Small Red Onions : 1/4 cup (finely,sliced)
Dried Whole Red Chillies : 2-3  Broken into two pieces
Mustard Seeds : 1 tsp
Curry Leaves : few
Green Chillies  : 8-10 or to your spice level (slit, lengthwise)
Coconut Oil : 2 tbsp
Ghee : 1 tsp
Onion : 1 large (finely, sliced)
Tomato : 1 (medium, sliced)
Ginger : 1 tbsp (chopped)
Garlic :  1 tbsp (chopped)
Semi Thick Coconut milk – 2nd extract /Randaampal : 2 cup
Thick Coconut milk – 1st extract /Thanipaal : 1 cup

Turmeric powder : 1/2 tsp
Coriander powder : 2 tsp

Red chilli powder : 1 tsp
Garam masala powder : 3 tsp
(I have used home made garam masal  using cinnamon : 1 inch stick, cloves : 6, cardamoms : 4 pods, star anise : 1,whole black pepper : 1/2 tsp, fennel seeds : 1/2 tsp).

How to make Tharavu Curry | Nadan Tharavu Curry:
1. Cut the duck into medium sized pieces (Note : I used the duck with skin on), wash well and soak them in a little salt and turmeric powder for couple of minutes and squeeze out the excess water and drain it.
2. Marinate the cleaned duck pieces with the ingredients given in ” To Marinate ” for at least 30 minutes.
3. Heat a pan (preferably in ‘Kalchatti’ an earthen pot) or in pressure cooker, pour coconut oil and ghee (Note : It will enhance the authentic taste).
4. Add mustard seeds and when it starts to splutter, add sliced shallots, curry leaves, dried red chilly,chopped ginger,garlic and saute for couple of minutes.
5. Add chopped onion, green chillies, tomatoes; satue till onions turn translucent and light brown color.
6. Add the marinated duck pieces, salt to taste, cover pan and cook over low heat for 30-45 minutes till duck is half done or if your using pressure cooker, close the cooker and pressure cook until you hear about 5-6 whistles on high heat. (Note : The water should be enough to cook the meat. If not add about 1 cup of hot water)
7. Mix turmeric powder, red chilly powder, coriander powder and garam masala into the thin coconut milk (2nd extract/Randaampal) and mix well.
8. Pour in spiced coconut milk into half cooked duck and adjust the salt.  Lower heat and simmer gently till duck is cooked and gravy has thickened.
9. Open and add the thick coconut milk (1st extract/Thanipaal) and stir gently. Cover and cook for another 2 mins and remove from the heat.
10. Nadan Tharavu curry/ Spicy Duck curry is ready; Serve hot with Rice or Kappa Puzhungiyathu and Enjoy!

Notes :

This is a very hot dish. Add or reduce chilli flakes and pepper powder according to your taste. Optional – To bring down the heat, if you want can substitute red chilli powder with paprika powder.
I recommend using small red onions and fresh coconut milk for the more flavour and taste. Also if you prefer cooking typical Kerala style, use coconut oil. It enhance the authentic taste and flavor.
Keep in mind, If using pressure cooker then pressure cooking time depends on the type of pressure cooker you use. Good quality duck should cook in 5 to 7 whistles.
Click here for more Non Vegetarian Gravies and Curries.


Leave a Reply