Anu Roshith and her husband Roshith Sebastain are determined to serve fresh home-cooked food to foodies of Kochi. They run a busy eatery in Fort Kochi, 'Master's Cafe,' beside their home, where food-lovers can enjoy the authentic taste of delicious dishes cooked in the family's kitchen. It is not a small wayside eatery where homely meals are served during lunchtime.
From the spicy chicken satay to the delicious duck curry prepared without any chilli powder, a variety of delicacies are served here. Onion fritters and beef roast, too, are their specialities. Anu who is extremely passionate about cooking makes sure that all the dishes cooked in her kitchen have a magical touch. Delicious duck curry is served here with hot meals or steaming puttu.
Here is how Anu makes her special duck curry without adding chilli powder.
2 ducks (3-4 kg, cut into pieces)
5 onions (sliced)
9 green chillies
One and half inches piece of ginger
3 cloves garlic
4 bunches curry leaves
2.5 tbsp pepper powder
1 ½ cups first extract of coconut milk
2 cups second extract of coconut milk
1 tsp vinegar
3 tbsp coconut oil
Salt as required
Heat coconut oil in an earthen vessel or pressure cooker and sauté onions, green chillies, ginger, garlic, and curry leaves and salt as required
After these ingredients are well sautéed into a paste like consistency add turmeric powder and pepper powder
Sauté until the raw smell is off
Now add the duck pieces and mix everything well for two minutes
Into it add the second extract of coconut milk and cook
If the curry is cooked in pressure cooker, cook until a whistle comes off
Pour the first extract of coconut milk when the gravy begins to thicken up
Taste for seasoning and make sure that the gravy has the desired consistency
Keep the curry aside for a few minutes before serving it hot
Those who don't like the smell of duck meat can add a teaspoon of vinegar before adding in the second extract of coconut milk.