Kerala Style Naadan Thaaravu (Duck) Curry in Coconut Milk

Easter is here and Kerala Christians cannot celebrate Easter without Naadan Duck Curry. Here is the Duck roast from my mothers recipe. 

  1. Duck - 2 Kg
  2. Coriander Powder - 2 1/2 tbsp
  3. Red chilly powder - 1 1/2 tbsp
  4. Black Pepper - 1tsp 
  5. Ginger Paste - 1 1/2 tbsp 
  6. Garlic Paste - 1/2 tsp 
  7. Garam Masala - 1tsp
  8. Turmeric Powder - 1 tsp
  9. Curry Leaves - 2 big stems 
  10. Salt - As reqd 
  11. Onion - big 6 no's (cut into thin slices) 
  12. Coconut Oil - 1/2 cup ( important to get the taste) 
  13. Potato-   3 - 4 no's (square pieces) 
  14. Coconut milk of 2 coconuts 

  1. Skin the duck and make sure there is not much fat left, on the duck. 
  2. Cut the duck into medium pieces and wash well, squeeze out the excess water and strain well. 
  3. Heat half cup of a oil  in a cooking bowl. 
  4. Add onions and saute them until slightly golden brown in color. 
  5. Lower the heat and add ginger and garlic past with crushed pepper and saute well. 
  6. Make a paste of coriander, chilly powder, garam masala, salt and turmeric powder and add them to the onion mixture and saute until oil separates. 
  7. Add the coconut milk (the second and third milk taken from the grated coconut, first to be added at the end) 
  8. Add the meat to the masala and cook on low fire, until water separates and then cover it with a lid and leave on low fire for 20-30 minutes (until meat is tender) (in between after 15 minutes you may add the potatoes. 
  9. When meat and potato is cooked, before removing from flame add the remaining of the coconut milk and the coriander leaf on top and off the flame. 
Ready to serve with rice or with Vellappam or Pallappam or Kallapam. 

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