Tharavu Roast| Kerala Duck Roast

Ingredients

• 1/2 kg Duck, cleaned and cut into curry-cut pieces

Marination:
• 1/4 cup Shallots, sliced and fried
• 1 tsp Kashmiri Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder

Masala:
• 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

Garnish:
• Fried shallots
• Ginger juliennes
• Onion rings
• Curry leaves

Instructions

1. Marinate the cleaned duck meat with turmeric powder, red chili powder, coriander powder, and salt. Keep aside for about 15minutes.
2. Pressure cook for about 2-3 whistles and let the pressure release on its own.
3. To prepare the masala, add coconut oil in a hot wok.
4. Add chopped ginger, garlic and green chilies. Saute till brown.
5. Add shallots and saute till brown.
6. Add tomatoes and saute until well-cooked and mashed.
7. Add spice powders – Kashmiri red chili, red chili, coriander, and pepper powder.
8. Cook until oil separates.
9. Add Garam masala powder and curry leaves. Mix well.
10. Season and garnish with fried shallots, ginger juliennes, onion rings and curry leaves.
11. Serve hot with appam/idiyappam/rice.