Salt and Spice

Wish You All A Merry Christmas!

Ingredients

Country duck – 800 gm cut into big pieces

Coconut oil – 2 tbsp

Cloves – 3

Cardamom – 2

Cinnamon – 2″ piece

Onions – 2 medium sliced

Garlic – 1 tbsp chopped

Ginger – 1 tbsp chopped

Green chillies – 3 slit

Curry leaves – 2 sprigs

Coriander powder – 3 tsp

Turmeric powder – 1/2 tsp

Pepper powder – 1 1/4 tsp

Garam masala – 1/2 tsp

Vinegar – 2 tsp

Salt – to taste

Thin coconut milk – 1 1/2 cups

Thick coconut milk – 1/2 cup

Potatoes – 2 cut into wedges

Oil – for frying

Method

Heat oil in a pressure cooker and add the whole spices.  Add the onions, garlic, ginger, green chillies and curry leaves.  Fry till the onions turn light brown.  Add the spice powders, sprinkle some water and fry till the aroma comes out.  Add the thin coconut milk, duck pieces, vinegar and salt to taste.  Mix well and cook covered for 20 to 40 minutes after the first whistle or till done.  Meanwhile, deep fry the potato wedges till golden brown and keep aside.  Open the cooker and add the thick coconut milk.  Mix well and switch off the flame before the curry starts to boil.  Garnish lip-smacking ‘Duck Pepper Masala’ with fried potato wedges and serve hot with appam, puttu, idiyappam, chapathi, porotta, pulao, rice or bread.  Enjoy with your loved ones!

Related Recipes:

1. RCI – Cuisine of Kerala : Duck Roast
2. Egg and Potato Curry/ Mutta Palu Curry
3. Crab Masala
4. Nadan Beef Curry
5. Pepper Chicken