Kuttanadan Duck Curry

Ingredients

• - 400g Kuttanad style duck
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare duck: Cut 750g Kuttanadan duck into pieces. Wash well.
2. Marinate: Mix with 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala and salt. Marinate overnight.
3. Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves to a smooth paste.
4. Fry shallots: Heat 3 tbsp coconut oil. Add 2 cups sliced shallots and fry on medium heat 12-15 minutes until very dark golden.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
6. Add spice powders and coconut paste: Add 1.5 tsp red chilli powder, 1 tsp coriander powder. Fry 3 minutes. Add coconut paste and fry 5 minutes.
7. Add marinated duck: Add duck. Toss well. Add 1 cup water. Bring to a boil.
8. Pressure cook: Cover and pressure cook 8-10 whistles — Kuttanadan duck is a specific breed that needs longer cooking.
9. Finish: Open and cook uncovered 8-10 minutes until gravy is thick.
10. Serve: Adjust salt. Kuttanadan duck curry is a prized Onam dish from the backwaters region. Serve with rice or appam.