Ingredients:
Duck: 1 kg
Onion chopped: 3 medium
Ginger: 1 1/2 tbsp
Garlic: 1 tbsp
Green Chilly: 6 - 7 nos
Tomato Sliced: 1 small
Thick Coconut milk: 1 cup
Thin coconut milk: 11/2 cup
Coriander powder: 2 tbsp
Pepper powder: 1 1/2 tbsp
Garam masala: 2 tsp
Salt: to taste
Oil: 2 tbsp
Vinegar: 1 tbsp
Curry leaves: 2 springs
Potato: cut into round shape
Method:
Clean and cut the duck, drain and keep aside. Pour oil to a manchatti/pan, add ginger,garlic, saute for 2-3 minutes then add onion, green chillies, curry leaves and salt, saute until the onions turns soft. Add coriander powder, pepper powder and garam masala, saute until the raw smell goes. Add the duck pieces, saute well. Cover and cook for 5-10 minutes. Pour thin coconut milk, cover and cook for 15-20 minutes or till the duck pieces turns soft. Add tomato to the curry. Pour thick coconut milk, stir well. Cook for another 2-3 minutes in low flame. Add vinegar to the curry. Remove from fire. Fry potato till crisp and add to the curry when the time of serving. Serve hot with palappom, puttu or idiyappom
