Wednesday, December 5, 2012

Kuttanadan duck roast - Christmas special

Duck - 1 kg
Onion - 2 big
Tomatoes - 2
Green chillies - 4
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Garam masala - 2 tsp
Curry leaves

To Soak

Pepper powder - 2 tbsp
Chilli powder - 1 tbsp
Coriander powder - 3 tbsp
Turmeric powder - 1/2 tsp

Optional:- Coconut milk - 1/2 cup thick

Heat oil in a pressure cooker, saute onions. When the onion turns translucent, add ginger paste, garlic paste, green chillies, and curry leaves. Now add soaked powders (To Soak) to this. When the raw smell leaves, add tomato, cook till it gets mushy and oil starts to float on the surface. Add duck and mix well to coat all the masalas. Now add salt and 1/2 cup of water. Close the lid and cook till one whistle. After that lower the flame, cook for 3-4 whistles. Open the lid and check if duck is perfectly done. If not, again close the lid and cook for 1 more whistle.

For some ducks, it will only take 2 whistles and they are ready. Always it is wise to check after 2 whistles to make sure it is not overdone or underdone. Then proceed accordingly. Once duck is cooked perfectly, reduce the water to get a thick gravy.

You can use coconut milk. It is purely optional. I find this curry tastes better without coconut milk, but if you are an ardent fan of coconut milk, add it.

I am sending this to Divya Pramil's Christmas Event



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