Steamed Basmati Rice with Kerala Duck Curry with Ash Gourd

Ingredients

• 1 kg Duck (cut into curry pieces, skin on or off)
• 250 g Ash Gourd (peeled and cut into 1-inch cubes)
• 3 tbsp Coconut Oil (divided)
• 2 medium Onion (thinly sliced)
• 2 medium Tomato (finely chopped)
• 3 whole Green Chilli (slit lengthwise)
• 2 tbsp Ginger Garlic Paste
• 0.5 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chilli Powder (adjust for desired heat)
• 3 tsp Coriander Powder
• 1 tsp Black Pepper Powder (freshly ground, divided)
• 1 tsp Garam Masala
• 2 cup Thin Coconut Milk (second extract)
• 1 cup Thick Coconut Milk (first extract)
• 1 tsp Mustard Seeds (for tempering)
• 2 whole Dried Red Chilli (broken in half, for tempering)
• 15 leaves Curry Leaves (about 1 sprig, for tempering)
• 4 whole Shallots (thinly sliced, for tempering)
• 1.5 tsp Salt (or to taste)

Instructions

1. 1

   Marinate the Duck

   • In a large bowl, combine the duck pieces with 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1/2 tsp black pepper powder, and 1/2 tsp salt.
   • Mix thoroughly to ensure all pieces are evenly coated.
   • Set aside to marinate for at least 20-30 minutes at room temperature.
2. 2

   Sauté Aromatics and Spices

   • Heat 2 tbsp of coconut oil in a pressure cooker or a heavy-bottomed pot over medium heat.
   • Add the sliced onions and sauté for 8-10 minutes until they become soft, translucent, and light golden at the edges.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 2-3 minutes until the raw aroma disappears.
   • Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 3 tsp coriander powder. Stir continuously for 1 minute until fragrant, being careful not to burn the spices.
   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
3. 3

   Cook the Duck