Kuttanadan Duckmeat Curry
Ingredients:
1.5 kg of cleaned duck
Spices: Cinnamon, fennel seeds, mace, cardamom, cloves
Ginger, chopped lengthwise
4 green chilies
5 cloves of garlic
3 small tomatoes, chopped
5 small onions, sliced lengthwise
Chopped carrots and potatoes
3 tbsp coconut oil
Salt to taste
3 tbsp coriander powder
1 tsp chili powder (optional)
Black pepper
Homemade spice mix (fennel, mace, cinnamon, cardamom)
1 tsp turmeric powder
Coconut milk (first extract)
For Tempering:
Onions, chopped
Dried red chili
2 cloves of garlic, finely chopped
Curry leaves
Mustard seeds
Coconut oil
Preparation
Heat coconut oil in a pan and add cinnamon, fennel seeds, mace, cardamom, and cloves.Add ginger, green chilies, and garlic to the pan and sauté .Add sliced onions and salt; sauté until browned .Add potatoes and carrots and continue to sauté .Add turmeric powder and sauté .Add coriander powder and sauté on low flame .Add the homemade spice mix, black pepper, and chili powder .Add the cleaned duck pieces and mix well .Add chopped tomatoes .Cover and cook on medium flame for at least 20 minutes .Add the first extract of coconut milk and mix well .Reduce the flame and let it simmer .In a separate pan, prepare the tempering by heating coconut oil and adding mustard seeds. Once they splutter, add onions, garlic, dried red chili, and curry leaves .Pour the tempering over the duck curry and cover it to infuse the flavors.
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