Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Tuesday, March 29, 2011

Tharavu/ Duck Curry

Recipe No: 229
All of us at home loves breakfast and as weekday mornings are too busy for a Kerala style breakfast, I make those items mostly for dinner so that we can all sit around the table and eat comfortably, listening to that days adventures of our little ones. As I was having some Duck in the back of my freezer, I decided to make Duck Curry and Palappam. Come on ... Appam and Duck Curry… is there a better combination than that? Is there is anything worth to sit around the tables for?
Ingredients                                         Serves 4-5
To Marinate
  • Duck………………………...700 grams (cut into small pieces; include some skin too)
  • Salt…………………………..1 Teaspoon
  • Black Pepper Powder…1/3 Teaspoon
  • Vinegar…………………….1 Teaspoon
To Saute
  • Oil………………………….…..1 Tablespoon
  • Onion sliced thin………….1 Cup
  • Indian green Chilly………2 (slit)
  • Curry Leaves……………….2 Sprigs
  • Ginger Garlic Paste.........2 Tablespoons
  • Red Chilly Powder……….2 Teaspoons (I used Kashmiri Chilly powder)
  • Coriander Powder………..3 Tablespoons
  • Turmeric Powder………...1/2 Teaspoon
  • Garam Masala Powder…1 Teaspoon
  • Tomato…………………….…1 Big chopped
  • Thin Coconut Milk…..….2 Cups (Mix 1/2 Cup thick Coconut Milk with 1 1/2 Cups Water)
  • Thick Coconut Milk..……1 Cup
  • Potato cut into wedges…2 small/ 1 large
  • Salt to taste
For Tempering
  • Coconut Oil…………………1 Tablespoon
  • Mustard Seeds…………….1/2 Teaspoon
  • Shallots sliced thin………2
  • Curry Leaves……………….1 Sprig
Method of Preparation
  1. Marinate Duck with the ingredients mentioned in the ‘to marinate' section and keep aside for 15 minutes.
  2. Heat Oil in the pan of a pressure cooker and saute Onion, Green Chilly and Curry Leaves together with the Duck skin (if using).
  3. Add Ginger Garlic paste and saute till the raw smell is gone.
  4. Reduce the heat to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder; saute till the raw smell is gone and the Powders are lightly toasted for about 3 minutes.
  5. Add the Tomato, followed by the marinated Duck pieces and saute on medium high heat for 5 minutes, stirring often.
  6. Add the thin Coconut Milk; mix well; cover the Cooker and cook for 3-4 whistles or till the duck is almost done. (Will finish cooking with the Potatoes later.)
  7. Once the pressure is gone, open the Cooker; add the Potatoes; put the heat on medium and let it cook, covered, till the Potatoes are done. (If the gravy is less add a bit more.) Add more Salt if needed.
  8. Once the Potatoes are cooked, add the thick Coconut Milk and let it simmer along the edges. Switch off the heat and pour the tempering on top.
To prepare the Tempering
  • Heat Coconut Oil in a pan on medium high heat and splutter the Mustard Seeds.
  • Add Shallots and Curry Leaves; fry  till the Shallots are golden brown in color. 
  • Pour the tempering on top of the Duck Curry and let it sit covered for 15 minutes before serving hot with Palappam. (Don't forget to mix thoroughly before serving.)
Notes:
  • I used 5 small pieces of skin that gave out the Oil necessary for sautéing, even though I used only very little Oil in the beginning. If you don’t want to use skin, do avoid it and use extra Oil.
  • Sauteing the Duck in the Masala before cooking is very essential as it takes away the ‘duckiness’ (The characteristic smell of Duck) of the Meat.
  • Add a pinch of Red Chilly Powder into the hot Oil while tempering before pouring it over the Curry if you want a vibrant red colored appearance for the Curry.
  • Tempering in Coconut Oil imparts a very good taste to the Curry, so don’t skip the process and please do it only at the end.
  • The resting time at the end is important as the old people call it ‘pathrapakam’ meaning the Curry should sit in its cooking vessel for some time to get the maximum taste.







Make it, enjoy the deliciousness and
serve it to your family with love…

                                           

4 comments:

sojo said...

Decided...this is going to be our Easter breakfast!!!!!!!!!!!!1 Thanks for sharing..mwah!!

Priya said...

Mouthwatering here, delicious curry..

Jaisy James said...

duck curry looks yummy perfect with palappom

Indian Cuisine Blogroll said...

adipoli tharavu curry..looks so yum...

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