Kuttanadan Tharavu Mappas- Duck in Coconut Milk Gravy, the traditional recipe with step by step cooking pictures follows.
Kuttanadu is a region covering the Alappuzha, Pathanamthitta and Kottayam Districts, in the state of Kerala, India. Kuttanadan cuisine is a very unique cuisine which includes duck, pearl spot and backwater fishes etc. In kuttanadan cuisine apart from fresh water delicacies, there is also some traditional Kuttanadan recipes using duck, chicken and beef. The most famous is Tharavu Mappas/ Duck Mappas.
No trip to Alappuzha is complete without taking a ride on uniquely build traditional houeboat or kettuvalom in the backwaters canals and lakh( vembanad kayal) of Alappuzha. In the house boat itself we can taste the traditional Kuttandan recipes. This curry recipe I got it from a house boat during our last visit.
Tharavu Mappas is a traditional preparation of duck in coconut milk and is a speciality of Kuttanadu region. The sharpness of spices and pepper is well balanced with the richness of the coconut milk. The potato pieces will give a rich fatty thicker gravy.
How to Make Kuttanadan Tharavu Mappas- Duck in Coconut Milk Gravy
Make all the Ingredients ready and keep it aside for easy cooking.
Clean the duck and cut into small curry like pieces. Then add pepper powder, turmeric powder, salt and vinegar. Marinate the duck for 20 minutes and keep it aside.
After 20 minutes, add 1 and 1/2 cup thin coconut milk and cook the marinated duck in a pressure cooker.
Heat a deep bottom pan ( uruli) and pour coconut oil. Add mustard seeds and fenugreek seeds, allow it to splutter.
Add sliced onions, curry leaves, crushed ginger and garlic and fry until onion turn soft and translucent.
When onions start to turn color add tomatoes and fry for a minute.
Add cubed potatoes and whole green chillies, saute for a minute.
Now add in coriander powder and combine well. Then pour remaining 1 and 1/2 cup thin coconut milk and cook until potatoes turn soft and tender.
Now add the cooked duck and stock( duck cooked water). Combine well, then add garam masala powder, cardamom pods and fennel seeds.Close with a lid and cook for 5 minutes.
Finally add the first extract thick coconut milk and keep the falme on very low. Off the flame and add ghee. Serve along with appam /hoppers, bread and even with white rice.
Enjoy!! Happy Cooking.