Vanchikaran duck curry

Vanchikaran duck curry

The tales of Kerala cuisine would always have the backwaters in their backdrop. A simple yet deliciously prepared duck curry that is a quintessential Kerala dish to the core.


150gm duck cut into pieces

5 tsp coconut oil

5 tsp coconut bits

100gm shallots chopped

4 tsp ginger, julienned

4 tsp garlic, chopped

10 gm green chilli, chopped

1 sprig curry leaves

2 tsp black pepper powder

1 tsp chilli powder

½ tsp turmeric powder

1 tsp fennel powder

Salt, as required

25gm tomatoes chopped

½ cup coconut milk

For seasoning

½ tsp mustard seeds

6 shallots chopped

3 dried red chillies

1 sprig curry leaves


Clean the duck pieces and keep aside

Heat the oil and fry the coconut bits

In the same oil sauté the shallots, ginger, garlic, green chillies and curry leaves till it turns brown

To this, add the pepper powder, chilli powder, turmeric powder, fennel powder and sauté on a low flame

Once the raw smell disappears, add the tomatoes

Once the tomatoes turn mushy, add the duck pieces and cook on a low flame

Add the coconut milk when the meat is tender and simmer till the gravy thickens. Add salt as required Make a seasoning of the mustard seeds, shallots, curry leaves and red chillies. Add to the curry

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