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A rich and aromatic Kerala-style duck curry, slow-cooked with tender ash gourd and a fragrant blend of spices in a creamy coconut milk base. This traditional dish, often called Tharavu Mappas, is a true taste of the backwaters.
For 4 servings
Marinate the Duck
Sauté Aromatics and Spices
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A rich and aromatic Kerala-style duck curry, slow-cooked with tender ash gourd and a fragrant blend of spices in a creamy coconut milk base. This traditional dish, often called Tharavu Mappas, is a true taste of the backwaters.
This kerala recipe takes 80 minutes to prepare and yields 4 servings. At 1377.27 calories per serving with 33.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Duck
Add Ash Gourd and Finish the Curry
Prepare the Tempering (Tadka)
Garnish and Serve
You can substitute the duck with 1 kg of bone-in chicken (country chicken works best) or mutton. Adjust the cooking time accordingly; chicken will cook faster, while mutton will take longer.
Add 1-2 medium potatoes, cubed, along with the ash gourd for a heartier curry.
For a milder curry, reduce the amount of green chilies and black pepper. For a spicier version, add a teaspoon of red chilli flakes along with the other spice powders.
For an even richer and creamier gravy, you can add a tablespoon of cashew paste (soak 10-12 cashews in warm water and grind to a smooth paste) along with the thick coconut milk.
Duck meat is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Coconut milk provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and converted into energy compared to other fats.
Duck is a good source of essential minerals like iron, which is vital for red blood cell formation, and selenium, a powerful antioxidant that supports immune function and thyroid health.
A single serving of Kerala Duck Curry (approximately 1 cup or 550g) contains around 550-650 calories. The exact number can vary based on the fat content of the duck and the amount of coconut milk used.
This dish can be part of a balanced diet when eaten in moderation. Duck is a good source of protein, iron, and selenium. However, it is also high in saturated fat, especially with the skin on. The use of coconut milk adds healthy medium-chain triglycerides (MCTs), and spices like turmeric and ginger offer anti-inflammatory benefits.
Yes, you can. Use a heavy-bottomed pot or a Dutch oven with a tight-fitting lid. After sautéing the duck, add the thin coconut milk, bring to a simmer, then cover and cook on low heat for about 45-60 minutes, or until the duck is tender, before adding the ash gourd.
If ash gourd is unavailable, you can substitute it with potatoes, raw plantains (vazhakka), or chayote squash (chow chow). Adjust the cooking time as needed for the vegetable to become tender.
Leftover duck curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy is too thick. Avoid microwaving, as it can make the duck tough and split the coconut milk.
Thick coconut milk (first extract) is made by grating fresh coconut and squeezing it through a cheesecloth, sometimes with a little warm water. Thin coconut milk (second extract) is made by adding more warm water to the already-squeezed coconut pulp and squeezing it again. Thin milk is used for cooking the meat, while the rich, thick milk is added at the end for flavor and creaminess.