Showing newest posts with label Duck. Show older posts
Showing newest posts with label Duck. Show older posts


Duck Fry

Duck Fry:

Duck Pepper Fry. Duck Garlic Fry. Vaathu Varuval.


Duck Meat 1/2 kilo
Garlic 1 whole head-peeled & sliced
Ginger 1" grated
Onion 1 bulb grated
Tomatoes 1-2 chopped
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Pepper powder 2 spoons
Mustard 1/4 spoon
Cumin seeds 1-2 spoons
Chana+Urad dal 1 spoon
Curry leaves crisply fried to garnish
Sesame oil 1/4 cup.


In a wok, heat oil. Add mutard, cumin, chana+urad dal. Wait till they splutter up.

Add ginger and onion....fry real good. Maybe till onion turns to golden color.

Add garlic and tomatoes....fry till tomatoes wilt.

Add salt, turmeric, chili and pepper powders.

Now stir-in meat....fry till they turn to opaque.

Add 4 cups of water....cook with or without lid.

When the meat turns tender and juicy...without leaving any moisture, remove from heat.

Add pepper powder to taste, add curry leaves too!

Serve to go with your regular South Indian meals or plain rasam rice!


Duck Curry

Duck Kuzhambu:

Duck Curry. Duck Stew. Duck Kuzhambu. Duck Meat in Indian way.Vaathu Kari Kuzhambu in Tamil and Baathu Pulusu in Telugu.

Duck and Goose meat are very gamier, rough and with hard bones. One could get addicted to their taste quite easily. And they are also rich in never over eat them....take a control!

Duck is prepared in too many different ways. I like Thai style curry preparations and American whole duck stuffed and roasted! So like them in your own way....yeah the way your mommy did it...when you were kid! So today for a change I prepared it in an old fashioned way! This curry is best to go with your steamed rice! No offence one could take them with Idly or Dosa as well!


Duck meat 1/2 kilo
Red onion 1 large
Garlic 6 beads
Ginger 2"
Tomatoes 2
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Peppercorns 2 spoons(freshly powdered)
Sesame oil few spoons
Mustard seeds 1/2 spoon
Cumin 1 spoon
Curry leaves few.


Heat oil in a wok. Stir-in onions, ginger-garlic and toamtoes. Fry for few minutes and them wet-grind them. Set aside.

In the same wok, heat oil. Add mustard, cumin and curry leaves. Set them aside too.

Now stir-in meat in the same oil. Add salt, turmeric and chili powder. Saute for few minutes. Maybe till the meat go opaque.

Then add wet-ground paste to it. Add 4 cups of water. Cover and cook for an hour. Or you also pressure cook them for about 4 whistles.

Then...when the meat is done, and gravy thickens, add pepper powder.

Let the oil show up on sides and gravy thickens. Remove from heat.

Serve to go with your Idly, Dosa, Appam, Iddiyappam, Chappathi, Roti or plain steamed rice.