Kuttanad special duck curry and kallappam

Ingredients

•Duck – 1 kg

•Coconut oil – 6 tablespoons

•fennel seeds 1 tsp

•bay leaves -2

•cloves 5 nos

•cardamom 5 nos

•peppercorn – 5

•cinnamon stick 1 piece

•Crushed garlic – 1/2 cup

•Crushed ginger – 1/2 cup

•Crushed green chilli – 6

•curry leaves – handful

•Onion – 3 (sliced)

•salt to taste

•thin coconut milk – 2 cups

• thick coconut milk – 3/4 cup

•curry leaves – few

•garam masala – 1 teaspoon

Kallappam

•Coconut water – 2 cups +Sugar – 1 tablespoon

(Keep this overnight or 8 hours )

•Fried rice flour – 1 and 1/2 cups

•Shallot – 5

•Garlic – 2

•Cooked rice – 1/2 cup

•Grated coconut – 3/4 cup

•Sugar – 2 tablespoons

•Salt to taste

•Coconut oil – 1 tablespoon

•Cumin seeds – 1/2 teaspoon

Preparation

For duck curry, heat oil in a pan, add whole spices, roast it for 1 minute, next add ginger garlic crushed, saute it until the raw smell gone, now add onion, salt and green chilly mix it well, next add masala powders, mix it again, then add duck meat, combine all well, now add second coconut milk, then cook the duck meat for 45-50 minutes, then add garam masala and curry leaves,next add thick coconut milk, after heating it well turn off flame.

For appam, in a mixie jar add all ingredients, grind it into fine paste, keep this overnight for fermentation. next morning, cook small appam.

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