Duck Curry With Coconut Milk | Tharavu Thengapal Curry

Ingredientsfor 4 servings

• 1/2 kg Duck — cut into bite sized pieces
• 2 nos Onion — sliced
• 3 nos Green chillies — slit
• 2 nos Green chillies — crushed
• 2 tsp Ginger — crushed
• 1 tsp Ginger paste
• 6 Cloves Garlic — chopped
• 1 nos Tomato — chopped
• 1/2 cup Curry leaves
• 3 nos Dry red chillies
• 4 nos Shallots — chopped (Kunjulli)
• 2 nos Potatoes — cubed
• 2 nos Cinnamon sticks (Karugapatta)
• 3 nos Cloves (Grambu)
• 1 cup Thick Coconut milk first milk
• 1 cup Thin Coconut milk second milk
• 2 tsp Chilly powder
• 1 tbsp Coriander powder
• 1 tsp Turmeric
• Coconut oil, to taste
• Salt, to taste

Preparation

1. Step 1

   For preparing Tharavu Thengapal Curry, first mix second coconut milk with ginger crushed, shallots, green chillies crushed, cubed potatos, required salt, cinnamon, cloves and little curry leaves.

2. Step 2

   Add duck pieces and pressure cook it until done.

3. Step 3

   When done, set aside with gravy.

4. Step 4

   Heat a wok and add oil. Add curry leaves, ginger paste, chopped garlic and onion.

5. Step 5

   Fry till onion changes to golden color. Add slit green chillies, coriander, turmeric and chilly powder. Sprinkle little salt.

6. Step 6

   Add the cooked duck with gravy. Let the coconut milk gravy thicken. Add tomato pieces. Stir everything together thoroughly and keep on low heat for a few minutes.

7. Step 7

   Add first coconut milk(onnam palu) and turn flame off before boiling starts.

8. Step 8

   Pour little oil on top and take it off the heat.

9. Step 9

   Duck Curry With Coconut Milk is ready to serve.