Tag Archives: vaathu curry

Duck curry – 3 / Vaathu kulambu

Standard

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.

Duck curry / Vaathu kuzhambu

Standard

 

Duck is a staple food of people living around the region of canals and lakes. This is my first attempt towards this Duck meat.  Had duck meat in a hotel, it taste good and also the aroma was very good. So got some Duck meat and tired out in my kitchen. When cooking the duck meat we need only very little oil, since it contains lots of fat in it. So I prepared this Duck meat for rice, it turned out well.

Duck Curry / Vathu Kuzhambu

Duck Curry / Vathu Kuzhambu

Ingredients:

For Marinate:

  • Duck – 1 Kg (medium pieces)
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Ginger – a small piece (crushed)
  • Garlic – 5 cloves (crushed)
  • Peppercorns – ½ tsp (crushed)
  • Fennel seeds – ½ tsp (crushed)
  • Vinegar – 2 tbsp
  • Salt to taste

For Gravy:

  • Shallots / Small onions – 1 cup
  • Ginger – 1’ piece
  • Garlic – 10 cloves
  • Green chillies – 3 nos
  • Curry leaves – a strand
  • Coriander powder – 1 tsp
  • Chilly powder – 1 tsp
  • Garam masala – 1 tsp
  • Coconut milk – ½ cup
  • Oil – 1 tbsp

Preparation:

  • Clean and wash the duck well.
  • Soak them in water and lemon juice for a couple of mins. Drain it. Cut into medium sizes.
  • Marinate the duck with the ingredients given under marination for atleast 30 mins.
  • After 30 mins, pressure cook the meat, till will take time to get cooked compared to chicken.
  • Finely chop the onions, ginger and garlic.
  • Heat oil in a kdai. Saute thinly sliced onions till they turn golden brown.
  • Add ginger, garlic and green chillies and cook till the colour changes.
  • Add chilli powder, curry leaves  and stir for few mins.
  • Add the cooked meat and bring it to boil. Adjust the salt.
  • Add the coconut milk, pepper powder and garam masala. Bring it to boil.
  • Cook in low flame for 15-20 mins, till the gravy thickens and the oil floats on the top.
  • Transfer it to the serving bowl and garnish with coriander leaves.

Goes out well with rice, Idli and dosa.