Saturday, 31 January 2015

North Kerala Duck Curry

Adapted from a North Kerala varatharachadu curry recipe Sandeep S shared with me , I took all his help and guidance on the phone , used his recipe as a base and adapted it beautifully to make the first ever duck made at home !
2 Kg Duck - Leave 20% pieces with skin if you are going to bake it , or else clean the skin off totally.
40 grams shallots (you can use normal onions too)

3 big tomatoes cut in to big pieces
10 cloves of garlic crushed
1 inch piece ginger -bruised and chopped
2 sprigs curry leaves
4-6 green chillies depending on how hot it is
For the Spice Paste
50 Grams Coriander Seeds
12 Dried Red Chillies (vary it between 8-12 depending on how hot it is)
3 Tablespoon Black Peppercorns
1" Cinnamon
5 Cloves
5 Green Cardamom
Roast all the above on medium heat until the coriander seeds become dark golden brown and take it out in a bowl to rest and cool.
4 Tablespoon Freshly Grated Coconut
5 Cloves Garlic
5 Shallots
2 Sprigs Curry Leaves
1 Teaspoon Cumin
Roast all the above on medium heat until the coconut become dark golden brown and take it out in a bowl to rest and cool.Add both wet and dry spices which are roasted (above) in a blender and grind it to a smooth paste. Add water sparingly while grinding to get the consistency.
Add 5 tablespoon oil in a thick bottomed pan and sauté the shallots until its soft and transparent. Add ginger, garlic, curry leaves and green chillies and sauté for another 5 minutes until its cooked. Add the ground spices and sauté it on low heat until the oil splits from the ground spices. Add tomatoes and cook until the tomatoes are soft and cooked. Increase the heat to max, and add the duck and keep stirring evenly coated with the ground spices and the surface is light brown.
At this stage I transferred it all into a heavy lidded dutch oven added 1 cup water and baked the duck for 3 hours at 150C. If you arent baking it but cooking it normally then add 500 ml of boiling water(Add more water depending onhe consistency), salt to taste and simmer it until the duck is almost cooked.
For garnish, take a heavy bottomed pan, add 2 tablespoon of clarified butter (Ghee) in a thick bottomed pan and sauté it until the onion becomes golden brown. Then add 2 sprigs of curry leaves sauté until the curry leaves are crispy and add it to the duck, which is simmering. Mix well and take it out of the heat and let it rest for about 20-25 mins before serving
Sikandalous Cuisine

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