താറാവ് കറി

Ingredients

• 1.5 kg Broiler Duck (cut into medium pieces, skin on)
• 500 g Potatoes (peeled and cut into 1‑inch cubes)
• 2 large Onion (thinly sliced)
• 6 cloves Garlic (minced)
• 2 tbsp Ginger (freshly grated)
• 3 Green Chilies (slit lengthwise, seeds optional)
• 10 Curry Leaves (fresh)
• 2 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 1.5 tsp Salt (adjust to taste)
• 6 tbsp Vegetable Oil (for deep‑frying and sautéing)
• 2 cups Water (for the gravy (no extra water if boiled duck is juicy))

Instructions

1. Boil the Duck

   Place the duck pieces in a large pot, add enough water to cover, then add half the minced garlic, half the grated ginger, 2 slit green chilies and 1 tsp garam masala. Bring to a boil, then simmer until the duck is tender (about 30 minutes).

   Time: PT30M

2. Prepare the Crispy Potatoes

   While the duck is boiling, heat 4 tbsp oil in a deep frying pan over medium‑high heat. Add the cubed potatoes and fry until they turn golden and are about 80% cooked – they should still be firm inside. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

3. Lightly Fry the Duck Pieces

   Drain the boiled duck, reserving the broth. Pat the pieces dry with paper towels. In the same pan, add 2 tbsp fresh oil and shallow‑fry the duck pieces just until the skin gets a light brown crust (about 5 minutes). Remove and set aside.

   Time: PT5M

4. Build the Curry Base

   In a clean pan, heat 2 tbsp oil over medium heat. Add the sliced onions and sauté until they turn translucent. Add the remaining minced garlic, grated ginger, slit green chilies and curry leaves; sauté for another minute.

   Time: PT5M

5. Spice It Up

   Stir in coriander powder, turmeric powder, red chili powder and the remaining 1 tsp garam masala. Cook for 1‑2 minutes, stirring constantly, until the spices become fragrant.

   Time: PT2M

6. Combine Duck, Broth, and Potatoes

   Pour the reserved duck broth into the pan (do not add extra water). Bring to a gentle boil, then add the lightly fried duck pieces and the pre‑fried potatoes. Reduce heat to low, cover, and simmer for 15 minutes until the gravy thickens and the potatoes absorb the flavors.

   Time: PT15M

7. Final Seasoning and Serve

   Taste and adjust salt if needed. Turn off the heat, let the curry rest for 2 minutes, then serve hot with steamed rice or Kerala parotta.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

38 g

Fat

34 g

Fiber

5 g