February 04, 2017


duck -1 kg
Dry chillies - 60 gms
Coriander seeds - 30 gms
Cumin seeds - 1 tbsp
Cinnamon pieces -3
lemon grass - 1/2 stem
Curry leaves - few
Sugar - 1 tbsp
Vinegar -3 tbsp
Saunf - 25 gms (crushed)
Onion -1 (sliced)
Garlic cloves - 6 (crushed)
Ginger - 1" piece
Ghee - 2 tbsp
Salt and pepper to taste
Thick coconut milk -1/2 cup
Thin coconut milk - 3 ups


  • Roast the dry chillies, coriander and cumin separately. grind them to make powder.
  • Grind ginger, garlic, saunf, onion together to make paste.
  • Cut the duck into serving size pieces and put it with the ground powder and paste, vinegar, salt and pepper, sugar and curry leaves into a heavy bottomed pan.
  • Add thin coconut milk and cook over a low fire till the duck is tender and just a little gravy remains.
  • Heat 2 tbsp of ghee and fry the pieces of duck.
  • Add the gravy and stir gently for a few minutes.
  • Serve hot with rice.

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