Tharavu Mappas

Ingredients

• - 400g duck in coconut milk
• - 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 duck into medium pieces. Wash well. Marinate with 1 tsp turmeric, half tsp pepper and salt.
2. Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.
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. Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.
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. Add marinated duck: Add duck pieces. Toss and cook on high heat 8 minutes.
7. Add thin coconut milk: Pour 1.5 cups thin coconut milk and salt. Bring to a gentle boil.
8. Cover and cook: Cook on medium-low heat 25-30 minutes until duck is very tender — duck needs longer cooking.
9. Add thick coconut milk: Reduce to lowest heat. Add thick coconut milk. Stir gently 3-4 minutes. Never boil.
10. Serve: Adjust salt. Tharavu mappas should be pale and creamy. Serve with appam or bread.