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5 from 4 votes
Kerala Style Duck Curry with Coconut Milk
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Kerala Style Duck Curry
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Delicious Kerala Style Duck Curry spiced with Pepper & Green Chilies, smothered in a Creamy Coconut Milk gravy! This Kuttanadan Style Curry makes a lip-smacking side dish with Appam or Idiyappams, perfect for your Christmas feast …!!

Course: Main Course, Side Dish
Cuisine: Indian, Kerala
Keyword: duck curry, kerala duck curry
Servings: 5
Author: Akhila
Ingredients
  • 1 whole duck (with skin-on)
  • 5 garlic pods (crushed)
  • 1 ½ - inch sized ginger (crushed)
  • 5-6 green chilies (slit)
  • 3 medium sized onions (sliced)
  • ½ tsp turmeric powder
  • 3 tbsp coriander powder
  • 1 tsp chicken masala / garam masala
  • a small pinch of fennel powder (optional)
  • 2 tsp pepper powder (plus more)
  • 1 tomato (chopped)
  • 1 cup hot water
  • ½ cup coconut milk
  • 3 sprigs of curry leaves
  • ¼ cup coconut bites
  • 1 tsp mustard seeds
  • Oil (as required)
  • Salt (as required)
Instructions
  1. Clean and cut duck (with skin-on) into curry sized pieces. You can omit its fat entirely or leave some, as duck fat is considered healthy.
  2. In a pressure cooker, heat a little coconut oil and add crushed ginger, garlic and green chilies. Sauté until fragrant.
  3. Add sliced onion along with a little salt, sauté until the onions turn translucent and golden, followed by the addition of sliced tomatoes and sauté until they are mushy.

  4. Lower the flame and add spice powders; turmeric, coriander, garam masala, fennel powder (optional), and pepper powder (1 tsp). Sauté for one minute.

  5. Add the duck pieces and mix with the masala once. Pour hot water, add salt as required, place the lid, and cook for 2 whistles (check notes for details).

  6. Once cooked, turn off the flame and allow it to rest until the pressure goes off. Then open the lid and taste for seasoning.

  7. Depending upon how much gravy you want, cook the duck on a medium flame.
  8. Once your preferred consistency has reached, lower the flame and add coconut milk, mix well and check for the seasoning. Add pepper powder (according to your spice level), then cook for another 2 minutes and switch off the flame.
  9. Prepare the tempering in a separate pan, by heating some oil. Add mustard seeds, and once it splutters add coconut bites and curry leaves. When the coconut bites turn lightly brown, pour it to the prepared duck curry and mix well. Allow it to sit for 20 minutes for the flavors to blend. Serve hot with Appam (rice hoppers), idiyappam (string hoppers), rice or roti.
Notes
  • If you are in Saint Louis area, check out Pan Asia supermarket as that’s where we buy duck.
  • The cooking times for duck vary according to the type used. Usually young ducks and നാടൻ താറാവ് cook within 2 whistles, rest may need 3 or more whistles in a pressure cooker. If the meat seems under after pressure cooking, place the lid and cook for two more whistles to get it right.
  • Adjust green chilies and pepper powder to suit your spice level.
  • The garam masala used in my recipe has been bought from an Indian store (Sakthi garam masala) and meat masala used is MDH meat masala. You can also use a homemade masala which is preferable. If meat masala is unavailable, you can substitute it with equivalent amount of garam masala.
  • Using coconut oil is recommended for all authentic Kerala recipes.