Right out of the 'God's own country's' kitchen, the duck mappas is a quintessential Kerala specialty; the added sumptuousness that the coconut milk brings in reaffirms that!
Ingredients
1 kg duck pieces
1 cup finely minced onion
1/4 tsp black pepper
1 dsp finely minced ginger
2 tsp turmeric powder
2 pieces cinnamon
1 flower star anise
2 tsp coriander powder
1/2 tsp fennel seeds
5 green chillies, split
Salt to taste
2 cups coconut milk (thin)
1 cup coconut milk (thick)
1/4 cup coconut oil
1 dsp ghee
2 shallots
1 sprig curry leaves
1 tsp vinegar
Preparation
Grind coriander powder, cinnamon, star anise, fennel, turmeric powder and black pepper in a mixer
Heat frying pan and pour oil
Sauté large onion, ginger and green chillies
Add the ground spices
Add salt to taste
When done, add meat pieces and cook it well
Add vinegar
Add thin coconut milk
Close the container and cook well for 30 mins
When the meat is done, add thick coconut milk
In another frying pan, sauté finely minced shallots and curry leaves in ghee
When the shallots brown, add to mappas and serve
