Thaaravu/ Duck curry is an authentic and spicy dish from Kerala, India. It is favorite delicacy for Kerala Christians. Palappam/vellayappam and Thaaravu Curry is a divine combination for Kerala Christians in their marriage functions and festivals like Christmas, Easter etc. In Kerala, Kuttanadu is a very popular place for duck recipes and heard that kuttanadu toddy shops (kallu shaap) serve kappa and perfect duck dishes. Hmm… Love to experience that taste at least once and I wish “May my dream come true.” 😉 🙂
Back home before my marriage, I consumed duck curry only once or twice and I was not a fan of it but here in Singapore I had it on regular bases from my sister in law’s place. My brother in law is a good cook and expert in duck curry. We all family members are fan for his duck preparation so I learned the recipe from him. I think for this Easter season it is a good recipe for all.
Duck meat is a very flavorful type of poultry . Compared to other meat, duck is a healthier choice. We can prepare duck in curry, roast, fry and stew forms with skin or without skin.Here I share with you Tharravu/duck Curry in a gravy form with skin. It is a good combo with Appam, idiyappam (noolappam), bread, chappathi, porotta(paratha), kappa and rice etc.
|Recipe Type||Kerala/ Side Dish|
|Cooking and Preparation Time||1 and 1/2 hour approximately|
|Serve to||4 to 5|
Ingredients For Naadan Thaaravu Curry (Duck Curry Kerala Style)
|Duck||1 Kg||Cleaned and Cut into medium Pieces|
|Ginger Paste||1 Teaspoon||For Marinating|
|Garlic Paste||½ Teaspoon||For Marinating|
|Turmeric Powder||½ Teaspoon||For Marinating|
|Red Chilly Powder||1 Tablespoon||For Marinating|
|Coriander Powder||1 Tablespoon||For marinating|
|Black Pepper Powder||1/2 Teaspoon||For Marinating|
|Homemade Meat Masala/Irachi Masala Podi||1 Teaspoon||For marinating(refer notes)|
|Coconut Oil||3 Tablespoon||Adjust as per your taste|
|Big Onion/ Savola||1 Big||Skinned and Chopped Finely|
|Shallots/ Small Onion||150g||Skinned and Chopped Finely|
|Green Chilly||Three Numbers||Slit into lengthwise|
|Curry Leaves||One hand full|
|Ginger Paste||1 Teaspoon||For Gravy|
|Garlic Paste||½ Teaspoon||For Gravy|
|Red Chilly Powder||1 ½ Tablespoon||For Gravy|
|Coriander Powder||1 ½ Tablespoon||For Gravy|
|Homemade meat Masala/Irachi masala||1 Teaspoon||For Gravy|
|Turmeric Powder||¼ Teaspoon||For Gravy|
|Black Pepper Powder||½ Teaspoon||For Gravy|
|Tomato||1 medium||Diced Finely|
|Water||1 to 1.5 cup(approximately)||For Gravy|
|Vinegar||1/2 Teaspoon||For taste|
|Salt||As per your Taste|
|Crushed Fresh Black Pepper||2 Pinches||For Garnishing|
|Homemade Meat masala/Irachi Masala||A Pinch||For Garnishing|
|Coconut Oil||1 Teaspoon||For Garnishing|
|Chopped Coriander leaves||2 Tablespoon||For Garnishing|
Method For Naadan Thaaravu Curry (Duck Curry Kerala Style)
• In a mixing bowl, place duck pieces and ingredients for marinate. Combine well (use your hand) and keep aside for at least 30 minutes.
• Heat 2 table spoon oil in a wide pan, pop mustard seeds. Add onion, green chilly, curry leaves. Sauté with a pinch of salt (adding salt helps to cook and fry onion quickly) until light golden brown.
• Add ginger garlic paste and 1 tablespoon oil, sauté it next 2 minutes.
• Lower the flame and add spices for gravy, mix and sauté until its raw smell goes.
• Add diced tomatoes, sauté until soft.
• Add marinated duck pieces, mix and sauté (medium heat) 5 minutes until all the spices well coated with each duck pieces.
• Add water for gravy, vinegar and salt to taste. Close and cook (low-medium heat) duck curry for next 45 minutes to 1 hour (open the lid and stir curry occasionally).
• When the duck pieces cooked well and tender in texture, open the lid, higher the flame. Heat the curry unit semi thick or your desirable texture. Taste duck curry add salt if needed.
• Sprinkle pepper powder, oil and coriander leaves for garnishing.
• Turn off the heat and leave duck curry few hours for setting purpose.
• Serve hot with Appam, idiyappam (noolappam), bread, chappathi, porotta (paratha), kappa and rice etc. Enjoy 🙂
Notes and Tips
For this recipe I used kashmiri chilli powders. It is less spicy but colorful.
The gravy will thicken after its setting, if you serve this recipe with appam, paratha, bread etc. choose more watery textured gravy.
Use coconut oil and fresh spices for the duck curry, it gives your curry an authentic taste, color and aroma.
If you cook the duck with skin, adjust the oil quantity because cooked duck skin also produce some oil.