Tag Archives: Indian duck curry

Duck Pepper Fry / Vaathu Milagu Varuval

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As already stated my family and I are fond of duck, nothing tastes as heavenly as duck. I have already blogged few recipes with duck and this is another completely different dish prepared with the combination of Black Pepper.

This is an easy, simple, delicious and less time-consuming dish. Let us move on to the recipe…

Duck Pepper Fry / Vaathu Milagu Varuval

Duck Pepper Fry / Vaathu Milagu Varuval

Ingredients:

  • Duck / Vaathu meat – ½ kg
  • Red chilies – 3 nos
  • Cumin seeds – 1 ½ tsp
  • Fennel seeds – 1 ½ tsp
  • Coriander seeds – ½ tsp
  • Black Pepper – 2 tsp
  • Ginger – garlic paste – 2 tsp
  • Onions – 1 ½ nos
  • Tomatoes – 1 no
  • Mustard seeds – ¼ tsp
  • Fenugreek / Vendhayam seeds – ½ tsp
  • Curry leaves – two strings
  • Garam Masala – 1 tsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Dry roast cumin, coriander, ¼ tsp of fenugreek, black pepper and fennel seeds, wait until the raw smell goes off. Keep it aside.
  • Clean and cut the duck meat into medium size.
  • Grind the dry roasted ingredients together to a coarse paste by adding little water.
  • Marinate the duck meat with the grounded masala, along with salt and turmeric powder for 20 mins.
  • Heat oil in a pressure cooker, add the mustard, fenugreek seeds and curry leaves. Wait until they crackle.
  • Add the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they are mushy.
  • Add in the ginger-garlic paste and cook until the raw smell goes off.
  • Add in the marinated duck meat, cook for few mins until they turn brown in color.
  • Check for salt and pour in a cup of water, pressure cook for 5 whistles.
  • Once the pressure released open the lid, and cook in medium flame until the gravy becomes dry.
  • Garnish with coriander leaves.

Serve hot with steamed rice or as a side dish for briyani.

Note: Duck meat consumes time for cooking compared to chicken.

 

 

 

 

 

Duck curry – 3 / Vaathu kulambu

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From the past two trips whenever I am to my hometown (Tuticorin), we never miss to get this Duck meat on Karur – Namakkal highways. Duck is a staple food of those people and there are too many roadside hotels and also they got their own Duck farm. We use to have Duck fry with parotta or idli or Dosa among one of those hotels and carry some of the raw meat for cooking.

As already I have posted few duck recipes, now again with new recipes with new taste, flavors and attractive colors. Let us move to the recipe…

Duck curry / Vaathu kulambu - 3

Duck curry / Vaathu kulambu – 3

Ingredients:

  • Duck meat – ½ kg
  • Red chillies – 5 nos
  • Black peppercorns – 1 tsp
  • Fennel seeds (Sombu) – 1 ½ tsp
  • Cumin seeds – 2 tsp
  • Coriander seeds – 2 tsp
  • Methi / Fenugreek seeds – ½ tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – two string
  • Onions – 2 nos (medium sized)
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Coconut pieces – 1 ½ tbsp
  • Oil – 3 tsp

Preparation:

  • Dry roast red chillies, cumin seeds, coriander seeds, fennel seeds, black peppercorns and methi / Fenugreek seeds in a kadai, till the raw smell goes off. Bring it to room temperature and grind it to a fine paste by adding little water. Keep it aside.
  • Dry roast coconut pieces in a kadai and grind them to a fine paste by adding little water. Keep it aside.
  • Heat oil in a pressure cooker, add mustard seeds, a pinch of cumin seeds and half of the curry leaves. Wait till they crackle.
  • Add in the onions and ginger-garlic paste, cook till the onions turn transparent.
  • Add in the Duck meat followed by turmeric powder and salt. Cook till the meat gets blnd with the meat.
  • Add the grounded spice paste and cook till the raw smell goes off.
  • Add the grounded coconut paste and cook till the raw smell goes off.
  • Pour in three cups of water and bring it to boil.
  • Cover with the lid and wait for 5 whistles. Remove the lid when the pressure is released.
  • Transfer it to a bowl and garnish it with the leftover curryleaves.

Serve hot with steamed rice, idli, dosa and parotta.

Note: Duck meat consumes time to cook, whereas the male duck consumes less time compared to the female one. But the taste, flavor and fragrance remain the same. You could little amount of methi / Fenugreek seeds to all the Duck dishes, since the duck meat produces heat and consists of fat.