Sunday, 5 April 2015

Keralan Duck curry | Allepey (Alappuzha) tharavu curry | Kukskitchen

Keralan Duck curry  |  Allepey (Alappuzha)  tharavu curry | Kukskitchen

If you've had Duck curry from Allepey, like on one of your House Boat trips, then you will never forget it's taste. It is the ultimate duck curry and if you get a chance, make it and you will love it. It goes really well with Rice dishes or as a side dish for breakfast alongside Appam.


A few things before we start:

  • As I always say, fresh coconut milk is the best. I use coconut milk powder which is really good too. You can find ratios here.
  • I used Gressingham Whole Duck and skinned and cut it in to pieces using a pair of kitchen scissors. Duck is one of the easiest birds to cut as their bones are hollow. But again I cut along joints to avoid sharp ends. It took me 10-12 minutes to do so. 
Keralan Duck curry  |  Allepey (Alappuzha)  tharavu curry | Kukskitchen



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Allepey Duck Curry
Serves: 8
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Ingredients:

1- Duck - 1kg, cut and cleaned into pieces
2- Coriander powder - 1/4 cup, lightly dry roasted
    Red chilly powder - 4 tsp, lightly dry roasted
    Turmeric powder - 1 tsp
    Black pepper powder - 1 tsp, freshly ground
    Garam masala - 1 tsp
    Ginger and garlic paste - 3 tsp
    Salt to taste
3- Potato, medium size - 1, washed and cleaned
4- 2 tbsp coconut oil
5- Onion - 1, thinly sliced
    Pearl onion - 5-6 , thinly sliced
6- Green chillies - 5, slit lengthwise
    Ginger  - 1 1/2 inch, thinly sliced
    Garlic- 4 cloves, thinly sliced
7- Garam masala - 1 tsp
    Water - 1/4 cup
8- Coconut milk - 1/2 cup, medium thick
    Water - 1 cup
    Curry leaves - 1 large sprig
    Garam masala - 1 tsp
    Salt to taste

Method:
  • Marinate duck with (2) and transfer to a pressure coooker, leave to marinate for 30 minutes.
  • Now, place the whole potato on top of the marinated meat in pressure cooker. Let the pressure built up, after the first whistle, reduce heat and simmer for 10 minutes. Turn off the heat and let the steam release by itself. This takes about 10 minutes.
  • Heat oil in a large wok; sauté thinly sliced onion and small onion till soft; now add thinly sliced (6) and saue for another minute or so.Stir in a tsp of garam masala and mix well. 
  • Add cooked duck meat to this masala, add 1/4 cup of water. Remove the cooked whole potato from the pressure cooker, peel off the skin, gently cut the potato into wedges and add to the meat . 
  • Add1/2 cup medium consistency coconut milk and mix well to combine ; to this pour about 1 cup water and bring to a boil. Add curry leaves and 1 tsp garam masala and let it simmer for another 20-30 minutes, in low heat or until the gravy thickens and oil clears on top. 
  • Serve with rice or flat bread.

Adapted from: Mishmash

Also check out - Appam - Click on the picture for recipe.
 If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated.

Thank you xx
Cheers
Sherin Deepu

3 comments:

  1. What a lovely looking curry. I have heard a lot about this, have never tasted it. Need to try it.

    ReplyDelete
    Replies
    1. Dear Minnie

      Thank you dear. It is the ultimate duck curry. I made this for Easter and it was a big hit, quite expected of this regional delicacy. Give it a try dear.

      Regards
      Sherin

      Delete
  2. Thanks for sharing this wonderful post . It is important and very useful, and the articles are nice to share everyone.
    alleppey houseboats

    ReplyDelete

Thank you for your presence and thoughts.
Come again!

Hugs,
Sherin


Please do not borrow pictures without my permission. I may not find out but there is someone up there watching, and stealing doesnot go well in his court.

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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