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We hope you got insight from reading it, now let’s go back to kuttanadan duck roast recipe. You can cook kuttanadan duck roast using 6 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to prepare Kuttanadan Duck Roast:
- Prepare 4 Onions
- Prepare 2 tomatoes
- Use 2 Green chillies
- You need 1 kg Fully cleaned Duck pieces
- Use 1 tsp Ginger garlic paste
- Take 1 cup of 2nd milk amd 3/4 cup of 1st Milk Coconut milk
Steps to make Kuttanadan Duck Roast:
- Take 1 kg of cleaned duck pieces in a bowl.
- Add half tsp of salt, half tsp of turmeric powder, 1 tsp of chilli powder and 1 tsp of Ginger garlic paste.
- Mix it well with hand and marinate it for 1 hour.
- After 1 hour, shallow fry all the duck pieces in oil.
- Take a pressure cooker and add 3 tablespoon of oil which was used for frying the duck pieces.
- Add 2 chopped onions and 2 green chillies to the oil.
- Blend the remaining 2 onions to form a paste.
- Add the onion paste and 2 tomatoes to the oil.
- Add curry leaves and saute well.
- Add half tsp of turmeric powder, 1.5 tspn of Kashmiri chilli powder, 2 tspn of coriander powder,1 tsp of meat masala and 1/4 tsp pepper powder to it.
- Add 1 cup of 2nd milk of coconut and allow it to boil.
- Now add the fried duck pieces.
- Cook the duck curry in pressure cooker.
- Transfer the boiled curry to a pan.
- Add 3/4 cup of 1st milk of coconut.
- Add some curry leaves and alow it to dry roast.
- Slice one potato and fry it in oil to garnish the Duck roast.
Then grind to a fine powder along with kashmiri cilli powder, coriander powder, turmeric powder and set aside. Duck Roast / Duck Puralan is a traditional Christian dish in Kerala and a special fare during all exceptional occasions like wedding, Christmas and Easter. Kuttanadan Duck Roast is very delicious as the meat is juicy and is delicately cooked in flavour rich gravy filled with spices and pepper to make it extra scrumptious. Heat oil in a kadai and fry the sliced onion lightly and then add the chilies and ginger garlic paste and fry till light brown. Add the masalas and fry on low flame till it becomes very dark (almost a coffee colour).
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