Loading...
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.
For 4 servings
Prepare and Marinate the Duck
Create the Masala Base
Cook the Spices and Duck
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
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.
This kerala recipe takes 95 minutes to prepare and yields 4 servings. At 1288.25 calories per serving with 32.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Replace duck with bone-in country chicken (Nadan Kozhi) for a similar rustic curry. Adjust cooking time as chicken cooks faster, typically around 30-40 minutes.
For a milder version, reduce the amount of black pepper and green chilies. Kashmiri chili powder provides vibrant color without excessive heat.
To save time, you can pressure cook the duck (after searing) with the masala and thin coconut milk for 4-5 whistles. Then, open the cooker and finish with thick coconut milk on the stovetop.
Duck meat is an excellent source of high-quality protein, essential for muscle repair and growth, and iron, which is vital for preventing anemia and maintaining energy levels.
The curry is loaded with spices like turmeric (containing curcumin), ginger, and black pepper, which are known for their powerful anti-inflammatory and antioxidant properties.
Coconut milk provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other saturated fats.
It is a rich, indulgent dish due to the duck fat and coconut milk. While duck is a good source of protein and iron, and spices like turmeric have anti-inflammatory properties, it is high in saturated fat and calories. It's best enjoyed in moderation as part of a balanced diet.
One serving of Kuttanadan Duck Curry contains approximately 550-650 calories, depending on the fat content of the duck and the richness of the coconut milk used.
Traditionally, it's served with Appam (lacy rice pancakes), Idiyappam (string hoppers), or plain steamed rice. It also pairs wonderfully with Kerala Parotta or chapati.
You can, but bone-in duck is highly recommended as the bones add significant depth and flavor to the gravy. If using boneless duck, reduce the simmering time slightly to avoid overcooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop, adding a splash of water if needed.
The deep, dark color of the curry comes primarily from browning the onions properly. Ensure you sauté the onions on medium heat until they are a uniform deep golden brown before proceeding with the recipe.