Tharavu Peralan (Duck curry with coconut milk)

palappam n tharavu curry

Ingredients

1 kg duck
2 tbsp oil
2 medium-sized onions, sliced
5-cm piece ginger, chopped
12 cloves garlic, chopped
6 green chillies, slit
4 tsp white vinegar
1 tsp salt
 2 cups coconut milk (1st extract)

Ground to paste

5-cm stick cinnamon, broken into pieces
6 cloves
4 white cardamoms, peeled
2 tsp coriander powder
2 tsp red chilli powder
½ tsp turmeric powder
½ tsp black pepper powder
2 tbsp water
Tempering:
1 tsp ghee/oil
1 tsp mustard seeds
4 shallots, chopped
1 stalk curry leaves

Method of Preparation :

Cut duck into 5-cm pieces, wash well and drain.
Heat oil in a pan, add onions, ginger, garlic and green chillies, and fry till onions turn translucent.
Mix in duck, vinegar, salt, spice paste and ¾ cup water. Cover pan and cook over low heat till duck is half done.
Pour in coconut milk and bring to boil. Lower heat and simmer gently till duck is cooked and gravy has thickened.
Heat ghee for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add remaining ingredients and fry till shallots turn brown.
Pour contents of pan into curry, mix well and serve with rice or porotta.