Tender duck pieces simmered in a fiery, aromatic gravy of roasted spices and creamy coconut milk. This iconic dish from the Kuttanad region in the backwaters of Kerala is a true celebration of bold, authentic South Indian flavors, traditionally enjoyed with appam or rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Kuttanadan Duck Curry with Steamed Basmati Rice
Rich Kuttanadan Tharavu Curry with fluffy rice – a melt-in-mouth, soul-satisfying meal!
This south_indian dish is perfect for lunch. With 1550.46 calories and 37.69g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For color and mild heat)
3 tsp Coriander Powder
1.5 tsp Black Pepper Powder (Freshly ground)
2 medium Tomato (Finely chopped)
1.5 cup Thin Coconut Milk (Second extract)
1 cup Hot Water
1.5 tsp Salt (Or to taste)
1 tsp Garam Masala
0.5 cup Thick Coconut Milk (First extract)
Instructions
1
Prepare and Marinate the Duck
Clean the duck pieces thoroughly under running water and pat them dry with paper towels.
In a large bowl, combine the duck pieces with turmeric powder, 1/2 tsp of the black pepper powder, and 1/2 tsp of salt.
Mix well to coat the duck evenly. Set aside to marinate for at least 20 minutes.
2
Create the Masala Base
Heat coconut oil in a heavy-bottomed pan or an uruli over medium heat.
Add mustard seeds. Once they begin to splutter (about 30 seconds), add the dried red chilies and curry leaves. Sauté for 30 seconds until fragrant.
Add the sliced onions and green chilies. Sauté, stirring frequently, until the onions are a deep golden brown. This is crucial for the curry's color and flavor and will take about 12-15 minutes.
Add the ginger-garlic paste and cook for 2-3 minutes until the raw aroma disappears.
3
Cook the Spices and Duck
Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, and the remaining black pepper powder. Stir continuously for 1-2 minutes until the spices are aromatic, being careful not to burn them.
Add the chopped tomatoes and cook for 5-7 minutes, until they turn soft and mushy, and oil begins to separate from the masala.
Add the marinated duck pieces to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, stirring to coat the duck in the masala and sear it lightly on all sides.
4
Simmer and Finish the Curry
Pour in the thin coconut milk and 1 cup of hot water. Add the remaining salt and stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 45-55 minutes, or until the duck is tender and cooked through. Stir occasionally.
Once the duck is tender and the gravy has thickened, stir in the garam masala.
Finally, pour in the thick coconut milk. Stir gently and warm it through on the lowest heat for 2-3 minutes. Do not let it boil, as it may curdle.
Turn off the heat and let the curry rest, covered, for at least 15-20 minutes before serving to allow the flavors to meld.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
