Nadan Tharavu Roast
A fiery and aromatic traditional Kerala-style duck roast cooked with caramelized onions, freshly ground spices, and coconut slices. This delicacy pairs wonderfully with appam or parotta.
80min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Clean and wash the duck pieces thoroughly, then marinate with a pinch of turmeric powder, half of the ginger-garlic paste, and salt for 30 minutes.
2
Pressure cook the marinated duck with half a cup of water for 4 to 5 whistles or until tender.
3
Heat coconut oil in a heavy-bottomed pan or earthen pot and sputter the mustard seeds and curry leaves.
4
Add the thin coconut slices and fry until they turn light golden brown.
5
Add the sliced onions and green chilies, sautéing until the onions turn translucent and golden.
6
Stir in the remaining ginger-garlic paste and cook until the raw aroma disappears.
7
Add the chopped tomatoes and cook until they turn soft and mushy.
8
Lower the heat and add chili powder, coriander powder, turmeric powder, and pepper powder, sautéing for a minute.
9
Add the cooked duck along with its stock into the masala, mixing well to coat the meat evenly.
10
Cover and simmer on medium heat until the gravy thickens completely and the oil separates from the roast.
11
Sprinkle garam masala and freshly crushed pepper on top, give it a final toss, and turn off the heat.
Ingredients
1 kg duck meat, cut into pieces
3 large onions, thinly sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
3 green chilies, slit
1/2 cup coconut pieces (thin slices)
2 tablespoons coconut oil
1 teaspoon mustard seeds
A few curry leaves
1.5 tablespoons Kashmiri chili powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon freshly crushed black pepper
1 teaspoon garam masala
Salt to taste
1/2 cup warm water
*This AI-generated recipe may contain inaccuracies.