Tag Archives: tamilian vaathu masala

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)

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.