Duck Mappas
A mild, coconut milk-based duck curry from the Syrian Christian kitchens of central Kerala, gently spiced and traditionally cooked for festive family meals.
- Prep
- 25 min
- Cook
- 70 min
- Total
- 95 min
- Servings
- 5
- Difficulty
- Hard
- Calories
- 360 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 24 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 360 kcal
Instructions
- 1
Heat the coconut oil in a heavy pot. Fry the sliced onions gently until they turn golden brown.
- 2
Add the ginger-garlic paste and green chillies. Cook until you can smell the aromas.
- 3
Add the chopped tomato. Cook until it breaks down and becomes completely soft.
- 4
Stir in the coriander powder, turmeric, and garam masala (warm spice blend). Fry briefly.
- 5
Add the duck pieces. Brown the meat on medium-high heat for a few minutes.
- 6
Pour in the thin coconut milk and cover the pot. Cook slowly for about 45 minutes until the duck is tender.
- 7
Stir in the thick coconut milk. Let it simmer gently on low heat without letting it boil.
- 8
Stir in the curry leaves. Let the curry rest for a few minutes before serving.
Chef's tips
Keep the heat low after adding the thick coconut milk so the sauce does not separate. Cooking slowly ensures the duck becomes tender.
Ingredient substitutions
- duck → chicken
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low flame, stirring occasionally.
Common mistakes to avoid
- •Boiling the curry rapidly after adding the thick coconut milk.
Serving suggestions
Cooked Duck Mappas?
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