Nadan Tharavu Roast

🔥 Prep

• Rinse and pat dry the 750g duck, then cut into 2‑inch pieces.
• Peel and finely chop the 200g shallots.
• Peel and grate the 2‑inch fresh ginger.
• Peel and mince the 10 cloves garlic.
• Slit the 4 green chilies lengthwise (or chop).
• Rinse and pat dry the 3 sprigs curry leaves.
• Measure out 3 tbsp coconut oil, 200 ml coconut milk, 1.5 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 0.5 tsp turmeric powder, 1 tsp fennel powder, 1 tsp black pepper, 1 tsp garam masala, 1.5 tsp salt, and 250 ml water.

🔥 Cook

• 1. Heat 3 tbsp coconut oil in a heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the chopped shallots, grated ginger, minced garlic, slit green chilies, and curry leaves; sauté for 4–5 minutes until fragrant and translucent.
• 3. Add the duck pieces and sear on medium‑high heat for 6–8 minutes, turning until all sides are browned.
• 4. Sprinkle in the Kashmiri red chili powder, coriander powder, turmeric powder, fennel powder, black pepper, and salt; stir to coat the duck and toast the spices for 1 minute.
• 5. Pour in the coconut milk and water, stirring to combine; bring the mixture to a gentle boil over medium‑high heat, then reduce to low.
• 6. Cover the pot and simmer for 45 minutes to 1 hour, or until the duck is tender and the sauce has thickened, stirring occasionally.
• 7. Uncover, increase heat to medium, and reduce the sauce for 5–7 minutes until it reaches a glossy consistency; adjust salt if needed.
• 8. Turn off the heat and let the dish rest for 2 minutes before serving.

🔥 Serve

• Transfer the Nadan Tharavu Roast to a warm serving bowl and garnish with a few fresh curry leaves.
• Serve hot with steamed Kerala matta rice, appam, or soft parotta.
• Accompany with a side of coconut chutney or a simple cucumber‑onion raita for balance.