CC license


Ingredients:

  • 1 kg duck , cut into 8 pieces
  • 2 tablespoon coriander powder
  • 2 tablespoon red chilly powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 200 g small onion / sambar onion / shallots, sliced
  • 3 tomatoes, sliced
  • 40 g ginger - garlic paste
  • 6 green chillies, slit lengthwise
  • 2 springs curry leaves
  • 100 ml coconut oil
  • 1 1/2 cup water
  • 200 ml coconut milk
  • Salt to taste

For Varutharacha Masala:
  1. 2 cups grated coconut
  2. 50 g small onion / sambar onion / shallots
  3. 3 stick cinnamon
  4. 5 cloves
  5. 10 g black pepper
  6. 20 g coriander seeds
  7. 1 teaspoon coconut oil

Preparing the Varutharacha Masala:
  1. Heat oil in a pan.
  2. Dry roast all the ingredients on a low heat till golden brown and fragrant then homogenise to make a fine paste in a processor.



Method:

  1. Heat oil in a heavy bottomed kadai. Add small onions, ginger - garlic paste , green chillies, and curry leaves.
  2. Fry on a low heat till golden brown.
  3. Add sliced tomato, red chilli powder, turmeric powder and coriander powder . Add duck pieces , salt to taste and water. Cover with a lid and cook till done ( approximately 45 - 50 minutes ).
  4. Add varutharacha masala and garam masala powder. Mix well and cook for another 5 - 8 minutes .
  5. Finally add coconut milk. Mix well. Do not boil again.
  6. Serve with appam / rice.