Tharavu (Duck) Mappas

Ingredients to marinate

Duck pieces - 1Kg
Turmeric powder - 1/4 teaspoon
Chilli powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Ginger Garlic paste 1/2 teaspoon
Coconut oil - 1 teaspoon
Salt for taste

Other ingredients

Onion Sliced - 3 Medium size
Green chillies slit - 3
Tomatoes cut - 2 medium size
Curry leaves - 2 strands
Fresh Coconut scraped - 3 cups
*Coriander, saunf paste - 3 tablespoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coconut oil - 2 tablespoon
Salt for taste

Method

Clean the duck and apply ginger garlic paste, pepper powder, turmeric powder, chilli powder, garam masala powder, salt and marinate for 1/2 an hour. In a pressure cooker cook the marinated duck till 5-6 whistle. Remove the pieces and keep the stock for use.

Extract fresh (first) milk and second milk from the coconut scrapping and keep separately.

Heat an earthen pot (chatti) and pour coconut oil. Splutter mustard seeds. Add grated garlic and ginger and fry for a minute. Add sliced onions and fry. Add green chillies and curry leaves. When onions become light brown add tomatoes and fry. Fry till the tomatoes become soft. Add turmeric powder, chilli powder, coriander paste and garam masala and fry. Add the cooked duck and stock. Close lid and cook for 5-6 minutes. Now add second extract coconut milk and cook. Finally add the first extract coconut milk and keep on slow flame. Put little fresh coconut oil and serve hot with steamed rice, jeera rice or chappatti

* to make coriander saunf paste, wash and soak whole coriander and saunf in luke warm wate for around 2 hours and grind in grinder.