Jan27

Duck Gravy / Vaathu Masala

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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 Masala / Vaathu Masala

Duck Masala / Vaathu Masala

Ingredients:

  • 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 roasted spices and dry raosted coconut mixture
Duck meat with grounded and other spice powders
Marinated duck meat
Onions and spices getting tempered
With duck meat
With coconut paste
Getting cooked
Pressure cooked and kept on medium flame
Duck Masala / Vaathu Masala

Preparation:

  • 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.

18 responses »

  2. wow that looks really really tasty, and you are the first Tamil cooking blog I have come across, I am excited to read more! I like your tagline too 🙂 happy fiesta friday

    Reply ↓

  3. Pingback: First Fiesta Friday Anniversary (Part 2) | The Novice Gardener

  4. I finally had a masala dish (chicken) for the first time, just 6 months or so ago and loved it! I can only imagine your duck variety would be even tastier… it looks absolutely delicious! The flavors sound spectacular…it’s a lovely blend of spices. Thanks for sharing your fabulous recipe with all of us celebrating the anniversary of Fiesta Friday! 🙂

    Reply ↓

    • Thanks a lot Nancy for your kind words, apart from all these spices Duck meat has a special flavor, color and aroma, what we don’t get in chicken. Even my kids are now a huge fan of duck meat. Stay in touch 🙂 Also got still three more duck recipes in my blog, stop by when you are free.

      Reply ↓

    • Thanks a ton chefjulianna, for your encouraging words and support. Feeling sad that how I missed this Fiesta Friday. Happy Fiesta Friday. Wl try to bring out my best every week 🙂

      Reply ↓

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