By Jay Sreekumar After the coldest winter for years, why not try out this exotic favourite from my hometown in Southern India to warm you up for the Summer:
Kerala Duck Curry
Ingredients
Duck Meat – 1 Kg
Fenugreek – 1 teaspoon
Onions – 250 gms
Sunflower or Olive Oil – 3 tablespoon
Chilli Powder – 1 tablespoon
Coconut Milk – 250 ml
Turmeric Powder – 1 teaspoon
Clove – 1 piece
Green peas – 150 gms
Masala Powder – 2 ½ teaspoon
Green Chilli – 5 sliced pieces
Garlic Paste – 2 teaspoon
Cinnamon – 5 pieces
Cardamom Powder – 1 pinch
Cashew Nut (grinded) – 50 gms
Method of Preparation:
1. Marinate the duck meat in a mixture of salt and pepper for 30 minutes.
2. Heat the oil in a pan and fry the onions, green chillies, garlic paste, cashew nut, cinnamon, cardamom powder, clove and fenugreek until it turns golden brown.
3. Add chilli powder, turmeric powder, masala powder and green peas. Once the meat is properly marinated, transfer it along with all the contents in the pan into a large dish and set to medium heat.
4. After 10 minutes, add the coconut milk and continue heating.
5. Cook for a further 30 minutes. Stir well and serve with rice or chapatti.
No comments:
Post a Comment