Say duck mappas and the elderly at Kerala homes will start narrating nostalgic tales of traditional Christmas feasts, complete with spicy curries, toddy-ladden bread, and savouries. The Syrian duck mappas is a curry that has been a popular presence in Kerala households around Christmas for decades. Appam tastes the best with duck mappas for breakfast. Here's how to prepare it:
Ingredients
350 gms
80 ml coconut oil
10 gms chopped garlic
10 gms chopped ginger
50 gms sliced onion
20 gms whole shallots
Salt to taste
10 gms fennel powder
10 gms coriander powder
3 gms turmeric powder
2 gms Kashmiri chilly powder
20 ml lemon juice
2 green chillies
1 sprig curry leaves
50 ml thick coconut milk
2 gms mustard seeds
5 gms garam masala powder
10 gms sliced shallots
2 whole red chillies
5 gms black pepper powder
For garnish
Coconut milk
Fried whole shallots
Fried grated coconut
Preparation
Boil the duck in a pressure cooker with salt and turmeric powder
Heat coconut oil in a pan and add ginger, garlic, onion and green chili
Sauté it until brown and season with salt, fennel powder, and coriander powder
Add lemon juice and boiled duck with stock
Cook for 2 minutes in slow heat
Add coconut milk and reduce the gravy to medium thick consistency
Turn off the flame and heat coconut oil in a frying pan
Temper mustard seeds, add whole red chilly and sliced shallots
Sauté it until brown, add garam masala, pepper powder, chilly powder and curry leaves
Cook for 1 minute on high flame and pour over into the curry
Mix well and enjoy the mappas with appam
