Kuttandua Tharavu Curry in spicy gravy
പേര് വെക്കാൻ താല്പെര്യം ഇല്ലാത്ത ഒരു പാചക വിദ്വൻ
- കടപാട് - ദമയന്തി
Prep Time: 30 minutes, Cooking Time: 50 to 60 minutes
- Duck, cut into medium size pieces - 1 (5-6 pounds)
- Coconut slices - 1/4 cup
- Mustard seeds - 1/2 tsp
- Dry chilies – 4 to 5
- Onion, sliced - 4 large ( about 4.5 cups)
- Ginger – 1 piece
- Garlic – 1 pod
- Green chilies - 3 to 4 (according to taste)
- Curry leaves - 4 to 5 sprigs
- Coconut Oil - as required
- Salt - to taste
For masala powder:
- Fennel seeds- 2 tbsp
- Cardamom pods - 5
- Cinnamon stick – 1 big piece
- Cloves - 5
- Whole black pepper - 1 tbsp
- Turmeric powder - ½ tsp
- Chili powder - 3 tbsp
- Coriander powder - 3 tbsp
- Cut duck into small pieces and soak it in vinegar water for ½ hour to remove the smell and any bad bacteria. Wash thoroughly.
- Heat oil in a pan; add coconut slices and 1 pinch turmeric powder. Fry until it turns golden. Drain and keep aside.
- Heat oil in a pan (I use cast iron pan). Add mustard seeds and let it splutter. Add dry chilies; add onion and sauté until it turns golden brown.
- Add ginger garlic paste and sauté for few minutes or until raw smell leaves. Add green chilies and curry leaves.
- Add masala powder, cook until the oil separates, this is also essential as the dry spices' raw flavor must go and it should fry for few minutes.
- Add washed duck and mix well.
- Cover pan, cook over low heat for 30-45 minutes till duck is well cooked, there is no need to add extra water. Add more curry leaves, add coconut slices, and mix well.
- Nadan tharavu curry is ready, serve hot with palakkadan matta.