Kerala Tharavu Roast is a must-have delicacy on your trip to Kerala. It is prepared by slow-cooking duck meat in an assortment of spices.
It has been a while since I have been thinking of posting a Duck delicacy. Now that I am in the heart of Kerala, Kottayam – Central Travancore, I get to relish a lot more variety of food. Uh, no offense to anyone, but I am biased that way. The husband hailing from Trivandrum had never had Karimeen Pollichathu till he got married to this typical Kottayam girl. So, I get to boast and show off in front of him about such delicious dishes.
Come to Central Travancore, typically, Kuttanad and Kottayam – Alleppey districts, you get to enjoy a variety of dishes made of duck meat. Duck farming is popular in these regions and they are reared for its meat and eggs.
This recipe is of my Dad’s. As you know by now, Mom and Dad have played a big part in this A to Z Challenge- helping me choose the food for the letters, finding out hidden treasured recipes, and even cooking quite a few of them. I ain’t ashamed to share that, in fact, Dad had cooked this lip-smacking dish while all I did was slice the onions and assist him.
How to Prepare Kerala Duck Roast
The best part of the recipe is that there is hardly any oil used. For the Kerala Duck Roast, we leave the skin on which means it is cooked in its own juices and fat. A traditional recipe requires slow-cooking. But you can always partially cook the meat in the pressure cooker first before adding to the onion and spice mix.
The duck meat is marinated with turmeric powder, chili powder, and fried shallots for about half an hour. It is then pressure cooked for about 2-3 whistles depending on the type of the duck (broiler or free range).
Meanwhile, the masala is prepared by sauteing shallots and tomatoes with assorted spices. The partially cooked duck meat is added to this masala and is further cooked until the meat is well-cooked and coated with the masala.
Serve with Appam, Rice, Idiyappam, Puttu or anything you like 🙂
Hard to resist, delicious Kerala delicacy, Kerala Duck Roast is prepared by slow-cooking duck meat in an assortment of spices.
Ingredients
- 1/2 kg Duck, cleaned and cut into curry-cut pieces
- 1/4 cup Shallots, sliced and fried
- 1 tsp Kashmiri Chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 2 cups of Shallots. sliced
- 2 tbsp Ginger, finely chopped
- 2 tbsp Garlic, finely chopped
- 2-3 Green chilies, slit
- 2 Tomatoes, sliced
- 1 tbsp Kashmiri Red chili powder
- 1/2 tbsp Red chili powder
- 1 tbsp Coriander powder
- 1/2 tbsp Pepper powder
- 1 tbsp Garam masala powder
- 2-3 sprigs of Curry leaves
- Salt, to taste
- 2 tbsp Coconut oil
- Fried shallots
- Ginger juliennes
- Onion rings
- Curry leaves
Instructions
- Marinate the cleaned duck meat with turmeric powder, red chili powder, coriander powder, and salt. Keep aside for about 15minutes.
- Pressure cook for about 2-3 whistles and let the pressure release on its own.
- To prepare the masala, add coconut oil in a hot wok.
- Add chopped ginger, garlic and green chilies. Saute till brown.
- Add shallots and saute till brown.
- Add tomatoes and saute until well-cooked and mashed.
- Add spice powders – Kashmiri red chili, red chili, coriander, and pepper powder.
- Cook until oil separates.
- Add Garam masala powder and curry leaves. Mix well.
- Season and garnish with fried shallots, ginger juliennes, onion rings and curry leaves.
- Serve hot with appam/idiyappam/rice.
That’s all for now!
Have you had Duck curry yet? Will you? Let me know.
I hope you’ll drop by tomorrow too.
My theme for the A to Z Challenge this year is ’26 Kerala Dishes that have my heart’, where I would share a multitude of vegetarian and non-vegetarian dishes from the Spice Capital of the World- Kerala!
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P. S: Do you want to treat yourself with some great book recommendations this Spring? Head over to my lifestyle blog where I would be sharing 26 books, authors and fictional characters that I love, loathe and tolerate.
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Ever since I had this Duck Roast at the Club’s Syrian Christian Food Festival, I’ve been looking out for the recipe of roast Kerala Duck. Is yours in the same tradition as the Syrian Christian one? That one looked quite dark…..
I recall eating duck in Kerala years ago but I have forgotten the taste now. I need to see where they serve duck in Bangalore now 🙂
This looks super delicious and those juices.. Yum!
That duck looks purrfect Shalini…I am a vegetarian but I do cook non-veg.
I’m a vegetarian, liked your presentation 🙂
Never eaten duck meat. Actually not much ventured beyond chicken and mutton. Occasional beef and pork, but they have a smell. Duck is a far cry. Thank you sharing the recipe.
woow! trying it supersoon!
I don’t really eat duck but this does look tasty. So nice of your parents to help you out.
Oh! Wonderful, I am just drooling here staring at the images of this tempting Duck Roast Karala Style. Would give anything to taste it right away.
Awwie.. thanks, Dipika 🙂