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Nadan Tharavu Curry – Spicy Duck Curry – Kerala Style

Hot and fiery Kerala Duck Curry-Tharavu curry is very authentic and popular recipe in Kerala (South India). Duck meat again is a much loved Syrian Christian food, and is to be found at all special occasions including Wedding, Christmas and Easter feasts. This is one of those famous Thattukada (Kerala’s version of a street side fast food) and Kallushap dishes.This spice-rich duck curry preparation of Kerala has regional variations.

There is something mystical about this curry,the aromas awakens your senses which in turn fires the appetite and it is hard for the taste buds to resist the temptation of this mouth watering duck curry. It is spicy and tangy sauce with the  flavor of coconut milk and has lot of gravy so it is perfect curry for gravy lovers. It goes well with Rice or Kappa/Tapioca …Give this recipe a try and Enjoy!


Nadan Tharavu Curry Recipe  | Spicy Duck Curry Recipe – Kerala Style

Ingredients : 



For Marinate:
Duck /Tharavu : 1 kg /2.2 lb (skinned and cut in to medium pieces and fat removed)
Turmeric Powder : 1/4 tsp
Red Chilly Powder : 2 tsp or to your spice level
Coriander Powder : 2 tsp
Salt to taste

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For Gravy :

Shallots /Small Red Onions : 1/4 cup (finely,sliced)
Dried Whole Red Chillies : 2-3  Broken into two pieces
Mustard Seeds : 1 tsp
Curry Leaves : few
Green Chillies  : 8-10 or to your spice level (slit, lengthwise)
Coconut Oil : 2 tbsp
Ghee : 1 tsp
Onion : 1 large (finely, sliced)
Tomato : 1 (medium, sliced)
Ginger : 1 tbsp (chopped)
Garlic :  1 tbsp (chopped)
Semi Thick Coconut milk – 2nd extract /Randaampal : 2 cup
Thick Coconut milk – 1st extract /Thanipaal : 1 cup

Turmeric powder : 1/2 tsp 

Coriander powder : 2 tsp

Red chilli powder : 1 tsp
Garam masala powder : 3 tsp 
(I have used home made garam masal  using cinnamon : 1 inch stick, cloves : 6, cardamoms : 4 pods, star anise : 1,whole black pepper : 1/2 tsp, fennel seeds : 1/2 tsp).


How to make Tharavu Curry | Nadan Tharavu Curry: 

1. Cut the duck into medium sized pieces (Note : I used the duck with skin on), wash well and soak them in a little salt and turmeric powder for couple of minutes and squeeze out the excess water and drain it.
2. Marinate the cleaned duck pieces with the ingredients given in ” To Marinate ” for at least 30 minutes.
3. Heat a pan (preferably in ‘Kalchatti’ an earthen pot) or in pressure cooker, pour coconut oil and ghee (Note : It will enhance the authentic taste).
4. Add mustard seeds and when it starts to splutter, add sliced shallots, curry leaves, dried red chilly,chopped ginger,garlic and saute for couple of minutes.
5. Add chopped onion, green chillies, tomatoes; satue till onions turn translucent and light brown color.
6. Add the marinated duck pieces, salt to taste, cover pan and cook over low heat for 30-45 minutes till duck is half done or if your using pressure cooker, close the cooker and pressure cook until you hear about 5-6 whistles on high heat. (Note : The water should be enough to cook the meat. If not add about 1 cup of hot water)
7. Mix turmeric powder, red chilly powder, coriander powder and garam masala into the thin coconut milk (2nd extract/Randaampal) and mix well.
8. Pour in spiced coconut milk into half cooked duck and adjust the salt.  Lower heat and simmer gently till duck is cooked and gravy has thickened.
9. Open and add the thick coconut milk (1st extract/Thanipaal) and stir gently. Cover and cook for another 2 mins and remove from the heat. 
10. Nadan Tharavu curry/ Spicy Duck curry is ready; Serve hot with Rice or Kappa Puzhungiyathu and Enjoy!



Notes :

  • This is a very hot dish. Add or reduce chilli flakes and pepper powder according to your taste. Optional – To bring down the heat, if you want can substitute red chilli powder with paprika powder. 
  • I recommend using small red onions and fresh coconut milk for the more flavour and taste. Also if you prefer cooking typical Kerala style, use coconut oil. It enhance the authentic taste and flavor.
  • Keep in mind, If using pressure cooker then pressure cooking time depends on the type of pressure cooker you use. Good quality duck should cook in 5 to 7 whistles. 

Click here for more Non Vegetarian Gravies and Curries.

Happy Cooking!
Sangeetha

3.4/5 (8 Reviews)
3.9/5 (8 Reviews)


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Comments

  1. sangeetha says

    Hi Jency, I'm happy that you stumbled on this recipe and gave it a try so glad to hear it worked well for you 🙂 Thanks for sharing your feedback here. Please do try other recipe and I hope you like them too.

    Cheers!
    Sangeetha

  2. sangeetha says

    Hi Yasir Shah, I'm so glad it this recipe worked well for you :)Thank you so much for taking time to share your feedback here, appreciate it very much 🙂

    Cheers!
    Sangeetha

  3. sangeetha says

    Hi Tony, First of all sorry for the delayed reply. I was away from active blogging hence delay in reply. Thank you for trying it out and letting me know your feedback. So glad that that it lived up to your expectations and your menu sounds awesome! 🙂 Hope you get to try more recipes from here and like them too.

    Happy Cooking!
    Sangeetha

  4. jency says

    I got the kuttanadan duck from freshtohome.com and was searching for recepie and it came out really well…it was awesome…loved it!!!!

  5. Yasir Shah says

    I've been cooking indian food 3 – 5 times a week for the last 2 or 3 years, and I really have to say that this is one of the tastiest combinations I've tried. The ingredients don't seem any different from any other recipe, the technique is the same as many other – but the flavour combination is just great. Thank you !
    hampton bay

  6. tony savill says

    Hi !
    I've just cooked this amazing recipe and had to leave a comment.
    I've been cooking indian food 3 – 5 times a week for the last 2 or 3 years, and I really have to say that this is one of the tastiest combinations I've tried. The ingredients don't seem any different from any other recipe, the technique is the same as many other – but the flavour combination is just great. Thank you !
    I served it with a jeera basmati, a spiced spring cabbage, an aubergine and tomato curry and a greek yoghurt.
    I also made a mint paratha to soak up the sauce – which was just succulent !

  7. sangeetha says

    You're welcome Bharathy! Cool, I can feel the great taste just by reading your comment 🙂 It's very hard for me to find fresh duck meat here 🙁 I'm really happy that this recipe came out well for you. Thanks for trying and for sharing your feedback here.

    Happy cooking!
    Sangeetha

  13. sangeetha says

    Where do you live in US, Nisha?You can try in major supermarket say Whole foods,Safeway,Ralphs,Publix,Costco,etc. I got it from Publix and it's frozen. Approximately it would it take about 1 day to thaw in the frdige. Once it taken out from the fridge, you could leave it safely on the counter for a 1/2 hr to 1 hr or Microwave it using the defrost setting according to the weight. I have no clue about where we get fresh duck 🙁 Sorry! I hope this answer your question.

    Sangeetha

  14. Nisha says

    Where do you get duck in USA ,do we get fresh ?or frozen?if frozen how long we have to thaw it?anywhere we get fresh duck here in USA that you know,please let me know

  17. kothiyavunu.com says

    Hello, Thanks a lot for trying this and also for the comment.Very pleased to hear that you enjoyed these and that they turned out so well for you! I hope you do try more recipes from here and like them too.

    Happy Cooking!
    Sangeetha

  26. Anonymous says

    hi, am currently trying this receipe as I type…looks like its turning to be one good duck curry

  27. Anonymous says

    My cousin recommended this blog and she was totally right keep up the fantastic work!

  28. Anonymous says

    I’ve recently started a blog, the information you provide on this site has helped me tremendously. Thank you for all of your time & work.

  32. lissie says

    Christmasinu tharavu medikkunna karyam randu divasam munpu paranje ullu…ippo ithu kandittu sahikkan vayya! curry looks so delicious!

  34. Faith says

    Wow.. this looks so yummy! I love the falvour of this. My hubby and I have a special place for curry in our hearts ( and tummys). I should make this soon.

  39. Abhilash says

    I do not like having duck curry from the hotels as the kasnangal are very less and has a lot of gravey… 🙁

    Yours look great and now really kothiavunnu… 🙂

  42. Happy Cook says

    I am not a duck fan well not the way I prepare the western way here for hubby and daughter, mom used to make duch curry for chritstmas etc… but that is long ago i had them i don't even remember the taste, this looks really yumm.

  47. nima says

    wow..that looks yummy…

    i have a query sangeetha, i tried to cook frozen duck once and i didn't like the smell of it during the cooking process, the curry was good…but the cooking smell was not very pleasant…is it because frozen duck…i thawed it just like i thaw chicken and beef…

  54. Ushnish Ghosh says

    Dear Sangeetha
    How are you? I am off blog these days ..thats why you dont see me.
    I never had duck in India but quite a few time abroad specially Peking duck. let me see where to get Duck in Delhi.
    I am going on a 4 days trip to Munnar and Kunarakam in Kerala , very excited ,,
    Have a nice Sunday

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