Kerala style Duck Mappas, Duck – Potato Curry
Author:
Yummy N Tasty
Posted on,
25, Apr 2020
6.3 K views.
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Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
50-60 mins
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Ingredients:
- Duck, cut into small pieces - 500 Gms
- Potato - 2 medium sized(300 Gms approx:), cubed
- Onion - 1 medium sized, thinly sliced
- Tomato - 1 medium sized, chopped
- Green Chilies - 2 Nos, slit
- Garlic - 12-15 medium cloves, chopped
- Ginger - 1 inch piece, chopped
- Curry leaves - 1 sprig
- Turmeric powder - ½ Teaspoon
- Coriander Powder - 1 Tablespoon
- Garam Masala Powder - ¾ Tablespoon
- Fennel Powder - ½ Teaspoon
- Black Pepper powder - ½ - ¾ Teaspoon
- Thin coconut milk – 2 ½ cups
- Thick coconut milk – 1 cup
- Coconut Oil - 2-3 Tablespoon
- Salt to taste
Whole spices used:
- Cinnamon - 1 small piece
- Green cardamom - 2 Nos
- Star Anise - 1 Nos
- Cloves - 2 Nos
For Tempering:
- Shallots – 4 Nos, chopped
- Curry leaves - 1 sprig
- Coconut oil - 1 Tablespoon
Instructions:
- Clean and wash the duck pieces, drain the water completely. Set aside.
- Heat oil in a pan and splutter the whole spices.
- Add in the sliced onion, curry leaves, green chillies and saute until the onion turns translucent.
- Add in the chopped ginger, garlic and saute until the raw smell disappears.
- Add in the sliced tomatoes and saute until the tomatoes are mashed well.
- Add in the turmeric powder, coriander powder, garam masala powder, fennel powder and fry it for 2-3 minutes on medium heat.
- Then add in the cubed potatoes and combine well.
- Add in the duck pieces and combine well.
- Pour in the thin coconut milk and mix well. Cover and cook until the duck pieces are half cooked.
- Then add in the pepper powder, salt and mix well.
- Cover and cook until the duck pieces are cooked well and the gravy becomes thick.
- Once it is cooked well and the gravy is thick, add in the thick coconut milk and mix well.
- Cover and cook for 1-2 minutes on low heat.
- Remove from heat and set aside.
Tempering:
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Kerala style Duck Mappas, Duck – Potato Curry
Author - Yummy N Tasty |
Posted on - 25, Apr 2020 |
Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-duck-mappas-duck-potato-curry/ |
Cooking time - 50-60 minutes |
Serving - 5-6 person(s) |
Ingredients :
- Duck, cut into small pieces - 500 Gms
- Potato - 2 medium sized(300 Gms approx:), cubed
- Onion - 1 medium sized, thinly sliced
- Tomato - 1 medium sized, chopped
- Green Chilies - 2 Nos, slit
- Garlic - 12-15 medium cloves, chopped
- Ginger - 1 inch piece, chopped
- Curry leaves - 1 sprig
- Turmeric powder - ½ Teaspoon
- Coriander Powder - 1 Tablespoon
- Garam Masala Powder - ¾ Tablespoon
- Fennel Powder - ½ Teaspoon
- Black Pepper powder - ½ - ¾ Teaspoon
- Thin coconut milk – 2 ½ cups
- Thick coconut milk – 1 cup
- Coconut Oil - 2-3 Tablespoon
- Salt to taste
Whole spices used:
- Cinnamon - 1 small piece
- Green cardamom - 2 Nos
- Star Anise - 1 Nos
- Cloves - 2 Nos
For Tempering:
- Shallots – 4 Nos, chopped
- Curry leaves - 1 sprig
- Coconut oil - 1 Tablespoon
Instructions :
- Clean and wash the duck pieces, drain the water completely. Set aside.
- Heat oil in a pan and splutter the whole spices.
- Add in the sliced onion, curry leaves, green chillies and saute until the onion turns translucent.
- Add in the chopped ginger, garlic and saute until the raw smell disappears.
- Add in the sliced tomatoes and saute until the tomatoes are mashed well.
- Add in the turmeric powder, coriander powder, garam masala powder, fennel powder and fry it for 2-3 minutes on medium heat.
- Then add in the cubed potatoes and combine well.
- Add in the duck pieces and combine well.
- Pour in the thin coconut milk and mix well. Cover and cook until the duck pieces are half cooked.
- Then add in the pepper powder, salt and mix well.
- Cover and cook until the duck pieces are cooked well and the gravy becomes thick.
- Once it is cooked well and the gravy is thick, add in the thick coconut milk and mix well.
- Cover and cook for 1-2 minutes on low heat.
- Remove from heat and set aside.
Tempering:
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