Duck Coconut Milk Curry

DUCK COCONUT MILK CURRY

This recipe is from my mother-in-law. There is something special about this curry. Its aroma awaken your senses and its so hard to resist the temptation to have this curry. Its spicy and tangy with the flavor of coconut milk and has a thick gravy. My family loves it when served with appam and putt.

Ingredients:

1. Duck- 800 grams
2. Turmeric powder- 1/2 tsp
3. Salt- as needed
4. Pepper powder- 1 tsp
5. Coconut oil- 2 tbsp
6. Onion- 2
7. Ginger- 1 tbsp
8. Garlic- 1 tbsp
9. Curry leaves- 1 spring
10. Green chilli- 7 to 8
11. Coriander powder- 2 tbsp
12. Garam masala- 1 tsp
13. Thin coconut milk- 1 1/2 cup
14. Thick coconut milk- 1 cup
15. Shallots- 4
16. Vinegar- 1 1/2 tsp

17. Potato- 2

Peel potato and cut into medium size pieces.

Marinate duck and potato with turmeric powder, salt and pepper powder.

Heat 1 tbsp of coconut oil in a pressure cooker. Add onion, ginger, garlic, green chilli and curry leaves. Saute till it starts to change its color. Mix coriander powder and garam masala. Saute till oil appears. Add duck-potato mix and pour thin coconut milk. Stir well. Close cooker and cook for 3 whistles. Let the pressure go by itself.

Open cooker and put it back on stove. Mix vinegar. Pour thick coconut milk and boil for 3 to 4 minutes. Switch off the flame. Do not worry if the curry is watery. It thickens after resting for sometime.

Heat 1 tbsp of coconut oil. Add sliced shallots and roast till it turns golden. Turn off the gas and mix it with the prepared duck curry.

Serve hot as a side dish.