Nadan Tharavu Curry | Kuttanadan Duck Curry - Kerala Style

Tharavu Curry or Duck Curry is a very popular dish of Kuttanadan in Kerala. This curry is prepared and served in all special occasions like Easter, Christmas and wedding. Love the aroma it fills the house while cooking.

This dish is a coconut based and you might end up getting a lot of fat from the skin. Thus it’s skin making it more delicious. So, don’t ever think of buying a skinless meat.

Moreover, the meat is cooked in its own water and fat. No extra water is been used other than the coconut milk. Duck Curry is a must try for every non-vegetarian.

Let me know how it came out for you and if you like the recipe, do share it with others.

How to make Nadan tharavu curry or kuttanadan duck curry with step by step photos :

1. Marinate all the ingredients mentioned under ‘Marination’ and keep it aside.
2. Heat oil in a pan. Splutter mustard seeds and add the remaining ingredients till tomato one by one in the order mentioned under ‘Curry’.

3. Now add the marinated duck after adding tomato. Cover and cook for approximately 45 minutes. Mix well often.

4. The meat should be 80 % cooked. You will be amazed to see the amount of water and fat the meat has released. Now add turmeric, coriander and garam masala to the thin coconut milk. mix well.

5. Add this mixture to the curry. Cook on low flame till the duck is cooked. It might take another 15-20 minutes. Later add the thick coconut milk and cook for another 2 minutes.
6. Serve hot with Kerala Parotta or rice.

Nadan Tharavu Curry | Kuttanadan Duck Curry – Kerala Style

Course

Main course, Non-Veg Curries

Cuisine

Indian

Keyword

kerala style, non-veg, South Indian

Prep Time

10 minutes

Cook Time

1 hour

Passive Time

45 minutes

Servings

4 people

INGREDIENTS

Marination :

1 kg Duck (curry cut with skin)
1/2 tsp Turmeric powder
2 tsp Kashmiri chilly powder
2 tsp Coriander powder
1 tsp Salt

Curry :

2 tbsp Coconut oil
1/2 tsp Mustard seeds
10 nos Shallot / shell onions
6 nos Green chilly slit lengthwise, medium size
2 nos Dry red chilly
1 no Onion large, sliced
2 tbsp Ginger-garlic paste
1 Fistful Curry leaves
1 no Tomato or 1/2 cup, chopped
2 cups Thin coconut milk (rundaampaal extracted 2nd time)
1/4 tsp Turmeric powder
3 tsp Coriander powder
2.5 tsp Garam Masala
1/2 tsp Salt
1 cup Thick coconut milk (Onaampaal extracted 1st time)

INSTRUCTIONS

Marinate all the ingredients mentioned under ‘Marination’ and keep it aside.
Heat oil in a pan. Splutter mustard seeds and add the remaining ingredients till tomato one by one in the order mentioned under ‘Curry’.
Now add the marinated duck after adding tomato. Cover and cook for approximately 45 minutes. Mix well often.
The meat should be 80 % cooked. You will be amazed to see the amount of water and fat the meat has released. Now add turmeric, coriander and garam masala to the thin coconut milk. mix well.
Add this mixture to the curry. Cook on low flame till the duck is cooked. It might take another 15-20 minutes. Later add the thick coconut milk and cook for another 2 minutes.
Serve hot with Kerala Parotta or rice.