Coastal duck curry in a coastal-style coconut gravy: duck cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 42 minutes.
Marinate the duck with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
4
Add the duck, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 55 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Cook meat low and slow (or pressure-cook) until it is truly tender before finishing the gravy.
Video: Royyapottu Dhaniyala Koora (Kakinada Cuisine) | Indian Kitchen | 13th November 2019 · on YouTube
Table.
🇮🇳 Indian
Kakinada Coastal Duck
Time
102 min
Serves
2
Level
Hard
Prep / cook
37 / 65 min
Ingredients
🧅 Onion2 medium, finely chopped
🍅 Tomato2 medium, chopped
🧄 Garlic4 cloves, minced
🫙 Ginger1 tbsp, grated
🌶️ Cumin Seeds1 tsp
🌶️ Coriander Powder1 tsp
🌶️ Turmeric Powder1/2 tsp
🌶️ Red Chili Powder1 tsp
🍗 Duck500 g, in pieces
🫙 Coconut Oil2 tbsp
🥥 Grated Coconut1/2 cup
Optional
🌿 Fresh Cilantro2 tbsp, chopped
🌿 Curry Leaves1 sprig
🍋 Lemon1/2, juiced
Steps
Marinate the duck with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
Add the duck, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 55 minutes.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
