Duck Curry-With Thengapal

Ingredientsfor 6 servings

• 1 kg Duck — cut into small pieces
• 4 nos Onions
• 1 nos Green chilly
• 1 inch Ginger
• 4 nos Garlic pods
• Curry leaves A, a few
• 1 small Pepper
• 3 Spoons Coriander powder
• 1 tsp Chilly powder
• Fennel seeds A pinch (Perinjeerakam)
• 1 Spoon Meat masala
• 1 Spoon Garam masala
• 1 nos Coconut separate the first thick and second thin milk, medium
• Salt, to taste
• Coconut oil, to taste

Preparation

1. Step 1

   This better tastes when made in a pressure cooker/or else use a normal vessel.

2. Step 2

   Heat the oil in the pressure cooker/pan.

3. Step 3

   Add curry leaves and then perumjeerakam.

4. Step 4

   Cook onions, ginger, garlic and green chillies for about 10 minutes.

5. Step 5

   Add the coriander powder, chilli powder, pepper, meat masala, garam masala and salt.

6. Step 6

   Stir for few mins.

7. Step 7

   Add the thin coconut milk.

8. Step 8

   After it boils, add the duck pieces.

9. Step 9

   Cover with the cookers lid and put the weight.

10. Step 10

    Wait until you hear the first whistle and then switch off the gas.

11. Step 11

    After cooling down, open and see wether the duck pieces are cooked well enough.

12. Step 12

    If not, boil for few mins more.

13. Step 13

    Add the thick coconut milk and boil again.

14. Step 14

    Now the Duck curry is ready!

15. Step 15

    You can also add potatoes when the meat is almost done, if you are a potato lover :).