Kerala Duck Curry with Ash Gourd

Name: Kerala Duck Curry with Ash Gourd
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 700 g duck (bone-in pieces, cleaned); 300 g ash gourd (peeled, seeded, cut into medium cubes); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, chopped); 2 pcs green chili (slit); 2 tbsp coconut oil; 10 pcs curry leaves; 6 pcs black peppercorns; 0.5 tsp fennel seeds; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch black pepper (freshly crushed); 1 pinch garam masala; 0.75 cup coconut (freshly grated); 2.5 cup water; 2 pcs kokum (rinsed); 0.5 tsp salt

RATING

4.4/5(67)

TASTE SCORE

9/10

Rich, gently spiced duck curry simmered with tender ash gourd in a coconut-based gravy. This Kerala-style dish balances deep meat flavor, warm spices, and the light sweetness of winter melon in every spoonful.

PREP

20m

COOK

55m

SERVES

1 KATORI

900 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prepare the duck and grind the coconut.
1.Wash the duck pieces well and drain fully.
2.Peel and cube the ash gourd, then keep it aside.
3.Grind the grated coconut with 0.5 cup water to a smooth paste.
pressure cook · ~20 min
Pressure cook the duck.
1.Add duck, 0.5 tsp salt, turmeric powder, 0.5 cup water, and half of the chopped ginger and garlic to a pressure cooker.
2.Mix well, close the cooker, and cook over medium heat for 4 whistles.
3.Let the pressure drop naturally before opening.
TIPDuck should be nearly tender at this stage; it will finish cooking in the gravy.
saute · ~13 min
Cook the spice base.
1.Heat coconut oil in a kadai over medium heat.
2.Add curry leaves, black peppercorns, fennel seeds, cinnamon, cloves, and cardamom; cook until fragrant (30 seconds).
3.Add sliced onion and cook until lightly golden (6-7 minutes).
4.Add the remaining ginger, garlic, and green chili; cook until the raw smell fades (1 minute).
5.Add tomato and cook until soft and pulpy (4-5 minutes).
saute · ~1 min
Add the ground spices.
Stir in red chili powder, coriander powder, and crushed black pepper. Cook on low heat for 30 seconds so the spices bloom without burning.
TIPLower the heat before adding spice powders so they stay bright and do not turn bitter.
simmer · ~5 min
Build the curry.
1.Add the pressure-cooked duck along with its cooking liquid to the pan.
2.Add the ash gourd, coconut paste, kokum, and the remaining 1.5 cups water.
3.Mix well and bring the curry to a gentle simmer.
simmer · ~20 min
Simmer until the ash gourd turns tender.
Cover and cook on low heat, stirring once or twice, until the ash gourd is soft and the gravy thickens lightly. Stir in garam masala during the last 2 minutes.
rest · ~10 min
Rest the curry for 10 minutes.
TIPA short rest helps the duck, ash gourd, and spices settle into a deeper Kerala-style flavor.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the duck well before pressure cooking so the meat sears in its own fat instead of tasting watered down.
2
Stop the pressure cooking at nearly tender; overcooked duck can shred apart during the final simmer.
3
Cube the ash gourd evenly so it softens at the same rate and does not turn mushy in the gravy.
4
Cook the onions to light golden, not dark brown, to keep the curry Kerala-style and let the coconut stay sweet.
5
After adding the coconut paste, keep the curry at a gentle simmer and stir occasionally to prevent splitting or sticking.
6
Remove the kokum once the curry reaches the tang you like, especially if you plan to rest it longer before serving.
7
This curry tastes even better after a few hours, so make it ahead and reheat gently for a deeper spice balance.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Increase green chili and crushed black pepper for a hotter, more pepper-forward Kerala-style curry.

thicker gravy

Thicker-gravy

Use a little more grated coconut or reduce the simmering liquid for a richer curry that coats rice beautifully.

without kokum

Without-kokum

If kokum is unavailable, use a small amount of tamarind for tang, though the flavor will be less fruity.

stovetop only

Stovetop-only

Cook the duck covered in a heavy pot until nearly tender before building the curry if you do not use a pressure cooker.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Duck provides substantial protein, making this curry filling and satisfying as a centerpiece meal.

✓

Includes Hydrating Ash Gourd

Ash gourd is a light vegetable that adds bulk and tenderness to the curry without making it heavy.

✓

Aromatic Spice Support

Ginger, garlic, black pepper, fennel, and curry leaves add flavor depth while reducing the need for excessive heat or richness.

✓

Balanced Fat from Coconut

Fresh coconut and coconut oil give body and satiety, helping the spices taste rounded rather than harsh.

QUESTIONS?

Frequently asked questions

Yes. Simmer the duck in a covered heavy pot with the ginger, garlic, salt, turmeric, and water until nearly tender, then continue with the masala and ash gourd.