Description
Hard to resist, delicious Kerala delicacy, Kerala Duck Roast is prepared by slow-cooking duck meat in an assortment of spices.
Ingredients
Scale
- 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
- 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.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Side-Dish
- Cuisine: Kerala