Tharavu Mappas

Method

1. 1

   Prepare duck: Cut 750g duck into medium pieces. Wash well. Marinate with 1 tsp turmeric, half tsp pepper and salt.

2. 2

   Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.

3. 3

   Fry shallots and whole spices: Heat 3 tbsp coconut oil. Add 3 cardamoms, 3 cloves and 1 cinnamon. Add 1.5 cups sliced shallots. Fry 10-12 minutes until golden.

4. 4

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.

5. 5

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Cook 8 minutes.

6. 6

   Add marinated duck: Add duck pieces. Toss and cook on high heat 8 minutes.

7. 7

   Add thin coconut milk: Pour 1.5 cups thin coconut milk and salt. Bring to a gentle boil.

8. 8

   Cover and cook: Cook on medium-low heat 25-30 minutes until duck is very tender — duck needs longer cooking.

9. 9

   Add thick coconut milk: Reduce to lowest heat. Add thick coconut milk. Stir gently 3-4 minutes. Never boil.

10. 10

    Serve: Adjust salt. Tharavu mappas should be pale and creamy. Serve with appam or bread.