Cooked in a way exclusive to the land, the duck piralan experiments with new and innovative methods of cooking meat.
Ingredients
1 kg duck meat cut into pieces
1 cup tomatoes cut into small pieces
1 cup big onion cut into small pieces
2 dsp coriander powder
2 tsp garam masala
1 tsp minced ginger
1 1/4 cups oil
Salt to taste
1/2 tsp turmeric powder
1 sprig curry leaves
1 dsp chilli powder
Preparation
Marinate meat pieces with garam masala, coriander powder, chilli powder, salt and ginger after mixing them all well
Keep for 30 minutes
Cook the marinated meat in a pressure cooker for 30 minutes
Heat oil in a frying pan and sauté onion until they are brown in colour
When the onion turns brown, add tomatoes
Continue stirring the contents until the tomatoes are well cooked and oil floats on top
Add the cooked meat to the gravy and mix well
Remove from flame after a few minutes and serve
