Kerala-style duck curry | Easter Special


Dive into the rich culinary heritage of Kerala with our tantalising recipe for Kerala-style duck curry. Crafted with succulent fowl pieces, aromatic spices and creamy coconut milk, this curry promises a symphony of tastes and textures with every bite.

Whether enjoyed with steamed rice, appams, or flaky porottas, this dish promises to delight your palate and leave you craving for more.

500gm duck, peeled and cleaned
1 cup shallots
2 onions, sliced
1 tomato, sliced
1 1/2 cup thin coconut milk
1 cup thick coconut milk
1/2 tbsp ginger, sliced
1/2 tbsp garlic, sliced
3-4 green chillies, slit
2 tbsp coconut oil
1 tsp chilli powder (optional)
1 tsp turmeric powder
2 1/2 tsp coriander powder
3 sprig curry leaves
For garam masala:
1 tsp pepper corns
4 cloves
1 tsp fennel seeds
1 star anise
3-4 small cinnamon sticks

Heat oil in a pan
Add onions
Sauté for two minutes
Add ginger, garlic and green chillies
Once the onions turn light brow, add sliced tomatoes
When the tomatoes turn mushy, add the spice powders
Sauté till the raw smell of the spices leave
Add the duck pieces
Mix well and coat the duck in the masala
Add salt to taste
Cover and cook for 5 minutes
Add 1sauté½ cup of thin coconut milk
Cook it in a pressure cooker until it emits three whistles
Once the curry is cooked, pour it into a serving bowl
Heat oil in a small pan
Sauté sliced shallots and curry leaves
When the shallots start to brown, turn it off
Add this seasoning to the curry
Delicious Kerala duck curry is ready to be served!

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