Duck Mappas
Duck – 1
Coconut oil - 2-3 tablespoons
Onion - 2
Green Chilli – 3
Ginger garlic paste - 2 tbsp
Curry leaves - as needed
Tomato - 1
Coriander powder - 5 tbsp
Turmeric powder -1/2 tsp
Garam masala powder -1 tsp
Black pepper powder -1 tsp
Vinegar - 3 tablespoons
Cashew – 10 nos
Coconut milk (second milk)- 3/4 cup
Coconut milk (thick first milk)-3/4 cup
Salt - as required
How to prepare
After cutting and washing the duck, soak it in vinegar water for 1/2 hour and rinse it through again. Then add half garam masala powder, black pepper powder, turmeric powder, salt and curry leaves and cook for 3 whistles in the cooker.
Pour coconut oil in a pan and add onion and green chillies and fry it with ginger garlic paste. Then add curry leaves, coriander powder, remaining turmeric powder, garam masala powder and black pepper powder and add chopped tomatoes and saute.
When the tomatoes are soft, add the 90% cooked duck pieces, mix well and bring to a boil. Pour the second coconut milk and cook covered for 20 minutes.
After soaking the cashew nuts and grinding them, when the curry becomes very short, add the first coconut milk and add it when it becomes bright.
Add sliced red onion and curry leaves and season with coconut oil to make delicious duck mappas.
0 Comments