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Thengapal Chertha Tharavu Kootan - Duck Curry with Coconut Milk

Ingredients of Thengapal Chertha Tharavu Kootan

Serves: 8

A Christian dish.

1 kg duck

2 tbsp oil

2 medium-sized onions, sliced

5-cm piece ginger, chopped

12 cloves garlic, chopped

6 green chillies, slit

4 tsp white vinegar

1 tsp salt

2 cups coconut milk (1st extract)

Ground to a fine paste:

5-cm stick cinnamon, broken into pieces

6 cloves

4 white cardamoms, peeled

2 tsp coriander powder

2 tsp red chilli powder

½ tsp turmeric powder

½ tsp black pepper powder

2 tbsp water

Tempering:

1 tsp ghee

1 tsp mustard seeds

4 shallots, chopped

1 stalk curry leaves

Method of Preparation of Thengapal Chertha Tharavu Kootan

  • Cut duck into 5-cm pieces, wash well and drain.
  • Heat oil in a pan, add onions, ginger, garlic and green chillies, and fry till onions turn translucent.
  • Mix in duck, vinegar, salt, spice paste and ¾ cup water. Cover pan and cook over low heat till duck is half done.
  • Pour in coconut milk and bring to boil. Lower heat and simmer gently till duck is cooked and gravy has thickened.
  • Heat ghee for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add remaining ingredients and fry till shallots turn brown.
  • Pour contents of pan into curry, mix well and serve with rice or porotta.
 
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