Vigova Duck Meat
Vigova Duck Meat

Vigova Broiler Duck Curry Cut Each

Vigova Broiler Duck Curry Cut Each

    • Approximately  meat weight(1kg-1.2kg)
    • Curry Cut

₹ 689.00

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SKU: 7120 Category:

Description

Thaaravu Curry

Ingredients:

  1. Duck – 1kg, cut and cleaned into pieces
  2. Coriander powder – 1/4 cup, lightly dry roasted
  3. Red chilly powder – 4 tsp, lightly dry roasted
  4. Turmeric powder – 1 tsp
  5. Black pepper powder – 1 tsp, freshly ground
  6. Garam masala – 1 tsp
  7. Ginger and garlic paste – 3 tsp
  8. Salt to taste
  9. Potato, medium size – 1, washed and cleaned
  10. 4- 2 tbsp coconut oil
  11. Onion – 1, thinly sliced
  12. Pearl onion – 5-6 , thinly sliced
  13. Green chillies – 5, slit lengthwise
  14. Ginger  – 1 1/2 inch, thinly sliced
  15. Garlic- 4 cloves, thinly sliced
  16. Garam masala – 1 tsp
  17. Water – 1/4 cup
  18. Coconut milk – 1/2 cup, medium thick
  19. Water – 1 cup
  20. Curry leaves – 1 large sprig
  21. Garam masala – 1 tsp
  22. Salt to taste

How to cook:

  1. Marinate duck with ingredients from 2 to 8 and transfer to a pressure cooker, leave to marinate for 30 minutes.
  2. Now, place the whole potato on top of the marinated meat in pressure cooker. Let the pressure built up, after the first whistle, reduce heat and simmer for 10 minutes. Turn off the heat and let the steam release by itself. This takes about 10 minutes.
  3. Heat oil in a large wok; sauté thinly sliced onion and small onion till soft; now add thinly sliced green chilli, ginger and garlic and saute for another minute or so.Stir in a tsp of garam masala and mix well.
  4. Add cooked duck meat to this masala, add 1/4 cup of water. Remove the cooked whole potato from the pressure cooker, peel off the skin, gently cut the potato into wedges and add to the meat .
  5. Add1/2 cup medium consistency coconut milk and mix well to combine ; to this pour about 1 cup water and bring to a boil. Add curry leaves and 1 tsp garam masala and let it simmer for another 20-30 minutes, in low heat or until the gravy thickens and oil clears on top.
  6. Serve hot.

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