This is my 4th post with Duck; I could say that nothing tastes much better as Duck. I tasted Duck curry just a few months back, and now not only I my whole family have been a great fan to Duck. This is something good, delicious and colorful gravy which goes out well with steamed rice, dosa and any Indian bread. Also I am taking this dish to Fiesta friday #53 of Angie. Let us move on to the recipe…
- Duck meat – ½ kg
- Onions – 100 gm
- Cinnamon – 1 “inch stick
- Cloves – 2 nos
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Methi seeds – ¼ tsp
- Coconut pieces – 1 tbsp
- Garlic – 5 cloves
- Ginger – 1” inch stick
- Black Pepper – 1 tsp
- Curry leaves – a string
- Turmeric powder – ¼ tsp
- Chili powder – 1 tsp
- Coriander powder – 1 tsp
- Salt to taste
- Gingelly oil – 3 tsp
- Coriander leaves – two stalks (for garnishing)
- Dry roast cumin, fennel, methi seeds and pepper. Bring it to room temperature and grind it to a fine powder.
- Clean and roughly chop the duck meat. Take the duck meat in a wide bowl; add in the grounded spice powder along with chili, coriander powder and salt.
- Mix them well and marinate for 30 mins.
- Dry roast coconut pieces along with ginger, garlic and grind them to fine paste by adding little water.
- Peel and chop the onions to small pieces.
- Heat oil in a pressure cooker, add cinnamon, cloves and curry leaves. Wait till they crackle.
- Add in the onions; cook till they turn golden brown in color.
- Add in the duck meat and cook for 5 mins.
- Add in the coconut paste and cook till the raw smell goes off.
- Pour in 2 cups of water and allow it to boil.
- Pressure cook for 5 whistles.
- Open the lid when the pressure is released and keeps in medium flame for 5 mins till the curry thickens to gravy.
Serve hot with steamed rice, parotta and any variety rice.
Note: I have prepared this as a thick masala, so have kept the curry in medium flame for 10 mins, to make the curry thicken.