Kuttanad is the rice bowl of Kerala with lots of paddy fields and is a coastal land with lots of lakes and rivers.Fish,duck and paddy are the main agriculture in those area and their food recipes are world famous among tourists who enjoyed House boats of Kerala.They are bit spicy but delicious for every bodies palates.
Today i'm telling you the very famous Kuttanadan duck roast recipe.Roast dishes are mainly with thick gravy and great masala combination.It's best suited for Kerala Palappam,pathiri or Idiappam.I have made this dish with little variation(my own) from Maria's menu and my family loved it.Let's check the ingredients and preparation method and give a try.
Recipe type:Side Dish
Cuisine: South Indian, Kerala
Duck - ½ kg (after cleaning)
Shallots (small onion) - ¼ cup, chopped
or Onion sliced - 1 cup
Tomatoes chopped - 2 small
Ginger & garlic - 1 - 1.5 tsp, chopped
Chilly powder - 1-1.5 tsp
Coriander powder - 2-3 tsp
Turmeric powder - ¼ tsp
Garam masala - I used whole garam masala(freshly prepared)(cloves-10 ,cardamom-5 ,cinnamon-1 small stick,black pepper- 7,star anise-1 and jeera - 2 pinches)
Vinegar or lime juice- 2 tbsp
Coconut Oil & ghee
Onion - 1/2, sliced finely
Onion - 1 small, sliced finely
Potato - 1 medium, cut into wedges & boiled
Grind together ingredients from shallots,whole garam masala,chilli powder,turmeric and coriander powder and salt to a fine paste.
Marinate the cleaned duck pieces with the ground paste. Keep it aside for 1 hour or in refrigerator for 30 minutes.
Heat oil in a pan and shallow fry the marinated duck pieces till it turns golden brown colour.
Then cook this shallow fried duck with 2 cups water in a pressure cooker for 2 -3 whistles(Whistles no.varies with the quantity of meat and cooker size).
In the same oil add the finely sliced onions & cook. When the onion becomes golden brown colour,add sliced tomatoes and makes it a gravy.Add 1 Tb sp Meat or chicken masala and fry till the oil starts appearing.
Add the stock of cooked duck to the gravy and masala mix. Combine well and boils until the gravy thickens.
This curry usually has less gravy, so you need to cook till the water is almost dried and each piece is thickly coated with the masala. Transfer the duck pieces to a serving dish and garnish with fried onions, potatoes & curry leaves. Serve hot with rice or appam.
For garnishing,Heat ghee in a pan and fry potato slices, onion and curry leaves.
Serve warm with appam or rice.
cooking time(no.of whistle) varies depending on the type of duck (broiler or free range)