Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Duck Vindaloo

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

1 nos Whole duck as much fat and skin removed as possible, if feeding a crowd, use 2 ducks
11/4 cup Coconut oil
2 small Cinnamon sticks (Karugapatta)
1 tsp Black mustard seeds
10 nos Curry leaves
4 nos Cardamom whole (Elakka)
6 nos Cloves (Grambu)
1 nos Red onion diced, large
6 nos Chilies
11/2 tbsp Garlic — minced
11/2 tbsp Ginger — minced
1 Can Tomato sauce Tomato(whole) - 2 nos (chopped
1 tsp Pepper
1/2 tsp Turmeric powder
3 tsp Black pepper — ground
2 tsp Coriander seeds — ground
1/4 cup Cider vinegar
1 Can Coconut milk
1 tbsp Garam masala
Salt, to taste
Coriander leaves — for garnishing

Preparation

Step 1
Clean and remove skin and fat from duck.
Step 2
Cut into manageable sized pieces and place in fridge until needed.
Step 3
Chop onion and chillies, place in a bowl, together, and set aside.
Step 4
Mince garlic and ginger, place in a bowl together and set aside until needed.
Step 5
Heat oil until hot in a pan.
Step 6
Add black mustard seeds, cinnamon sticks, cardamom and cloves.
Step 7
When the mustard seeds begin to allow to crackle, add curry leaves.
Step 8
Allow the oil to absorb the flavor for a minute or so, but do not burn the spices or leaves.
Step 9
Add the onion and green chillies, sprinkle with salt and allow to cook until the onions turn light and golden in color which can take up to 20 minutes.
Step 10
When the onions are ready, add the turmeric, black pepper and coriander.
Step 11
Cook the spices, while continuously stirring until fragrant, but be careful to not burn the spices.
Step 12
Add the ginger and garlic, stir until incorporated and add the tomato sauce.
Step 13
Cook until the oil begins to separate from the mixture.
Step 14
Using a wooden spoon, push the mixture to one side of the pan, add duck pieces so that they are in direct contact with your pan so they can sear.
Step 15
Scoop the tomato and onion mixture over the duck and allow to cook until the pieces are no longer raw on the outside and have developed a nice sear.
Step 16
Turn the meat pieces over and sprinkle with the cider vinegar, cooking for 5 additional mins.
Step 17
Add coconut milk to the pot and give it a good stir.
Step 18
If needed, add a few ounces of water to loosen up the sauce.
Step 19
Bring the dish to a boil, then lower and simmer for no less than 30 minutes, stirring as to prevent sticking to the bottom.
Step 20
Taste for flavor and add salt as needed as well as 1 tbsp of garam masala (adjust to your own tastes).
Step 21
Taste and allow cooking for about 5 additional mins.
Step 22
Garnish with cilantro.
Step 23
Goes well with white, boiled rice.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Breakfast

Wheat Idiyappam | Gothambu Idiyappam | Wheat String Hoppers

Wheat Idiyappam (Gothambu Idiyappam), a healthy Kerala-style wheat string hoppers recipe alternative. Seamed and perf...

25 min|3 servings|5

Side Dish

Wayanad Special Pothum Kaal | Beef Bone Marrow Recipe

Beef cooked the Kerala way — with patience, a heavy hand of spices, and enough coconut oil to make the purists happy....

35 min|2 servings|5

Snacks

Wheat Flour Pazham Pori | How To Make Pazham Pori With Wheat Flour

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

30 min|6 servings|4.5

Side Dish

White Veg Kuruma

A simple side dish that rounds out any Kerala meal. Quick to make, easy to pair, and the kind of thing that quietly m...

40 min|4 servings

Ingredientsfor 4 servings

1 nos Whole duck as much fat and skin removed as possible, if feeding a crowd, use 2 ducks

11/4 cup Coconut oil

2 small Cinnamon sticks (Karugapatta)

1 tsp Black mustard seeds

10 nos Curry leaves

4 nos Cardamom whole (Elakka)

6 nos Cloves (Grambu)

1 nos Red onion diced, large

6 nos Chilies

11/2 tbsp Garlic — minced

11/2 tbsp Ginger — minced

1 Can Tomato sauce Tomato(whole) - 2 nos (chopped

1 tsp Pepper

1/2 tsp Turmeric powder

3 tsp Black pepper — ground

2 tsp Coriander seeds — ground

1/4 cup Cider vinegar

1 Can Coconut milk

1 tbsp Garam masala

Salt, to taste

Coriander leaves — for garnishing

Preparation

Step 1

Clean and remove skin and fat from duck.

Step 2

Cut into manageable sized pieces and place in fridge until needed.

Step 3

Chop onion and chillies, place in a bowl, together, and set aside.

Step 4

Mince garlic and ginger, place in a bowl together and set aside until needed.

Step 5

Heat oil until hot in a pan.

Step 6

Add black mustard seeds, cinnamon sticks, cardamom and cloves.

Step 7

When the mustard seeds begin to allow to crackle, add curry leaves.

Step 8

Allow the oil to absorb the flavor for a minute or so, but do not burn the spices or leaves.

Step 9

Add the onion and green chillies, sprinkle with salt and allow to cook until the onions turn light and golden in color which can take up to 20 minutes.

Step 10

When the onions are ready, add the turmeric, black pepper and coriander.

Step 11

Cook the spices, while continuously stirring until fragrant, but be careful to not burn the spices.

Step 12

Add the ginger and garlic, stir until incorporated and add the tomato sauce.

Step 13

Cook until the oil begins to separate from the mixture.

Step 14

Using a wooden spoon, push the mixture to one side of the pan, add duck pieces so that they are in direct contact with your pan so they can sear.

Step 15

Scoop the tomato and onion mixture over the duck and allow to cook until the pieces are no longer raw on the outside and have developed a nice sear.

Step 16

Turn the meat pieces over and sprinkle with the cider vinegar, cooking for 5 additional mins.

Step 17

Add coconut milk to the pot and give it a good stir.

Step 18

If needed, add a few ounces of water to loosen up the sauce.

Step 19

Bring the dish to a boil, then lower and simmer for no less than 30 minutes, stirring as to prevent sticking to the bottom.

Step 20

Taste for flavor and add salt as needed as well as 1 tbsp of garam masala (adjust to your own tastes).

Step 21

Taste and allow cooking for about 5 additional mins.

Step 22

Garnish with cilantro.

Step 23

Goes well with white, boiled rice.