Essential Kerala Cook Book by Vijayan Kannampilly

Author:Vijayan Kannampilly [Vijayan Kannampilly]
Language: eng
Format: epub
ISBN: 9789351180029
Publisher: Penguin Books Ltd
Published: 2013-03-13T04:00:00+00:00

VARUTHARACHA THARAVU KARI

Spicy Duck Curry

Serves: 8

A Christian dish.

1 kg duck

½ cup oil

3 medium-sized onions, finely sliced

2 medium-sized potatoes, finely sliced

4 shallots, chopped

1 tsp plain flour (maida)

1 tsp salt

Spice paste:

½ tbsp oil

20 dry red chillies, seeded

6 shallots, chopped

6 cloves garlic, chopped

3-cm piece ginger, chopped

1 tsp poppy seeds (khus-khus)

½ tsp cumin seeds

½ tsp fennel seeds (badi saunf)

2 white cardamoms, peeled

3-cm stick cinnamon, broken into pieces

2 cloves

2 tsp white vinegar

¼ cup water

Heat ½ tbsp oil for spice paste in a pan and fry red chillies till fragrant. Cool and grind to a smooth paste with remaining ingredients for spice paste.

Cut duck into 5-cm pieces, wash well and pat dry.

Mix spice paste into duck and marinate for 2 hours.

Place duck in a pressure cooker with scant 1 cup water and cook under pressure for 15 minutes.

Strain and reserve stock.

Heat oil in a pan, add duck and sauté till brown. Remove from pan and set aside.

Add onions and potatoes to pan and fry till onions turn translucent. Remove onions and potatoes from pan and set aside.

Reduce oil to 2 tbsp, add shallots and fry till brown.

Sprinkle in flour, mix well and add duck and reserved onions, potatoes and stock. Mix well, bring to boil and simmer till potatoes are tender and gravy thickens.

Serve with rice or porotta.

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