Duck / Tharavu Porichu Varattiyathu


1 kg duck, cleaned
10 +10 shallots, sliced
1 medium piece ginger
6+10 garlic cloves
6 green chillies
1 onion, sliced
1 1/2 tbsp chilli powder
1/4 tsp turmeric powder
1 1/2 tbsp coriander powder
1 1/2 tsp garam masala
1/2 tsp crushed pepper
3 tbsp vinegar
coconut oil, as required
salt to taste


  1. Cut the duck into medium pieces. Add 1 tbsp vinegar and 1 tbsp salt to this and mix well with hand and keep it aside for 10 minutes. Then wash it well and keep it aside.
  2. Grind together 6 garlic cloves, 1 medium piece ginger and 6 green chillies into a paste and keep it aside.
  3. In a kadai, add 10 shallots sliced, 1 medium onion sliced, ginger-garlic-green chillies paste, turmeric powder, chilli powder, coriander powder, 1/2 tsp garam masala, salt, curry leaves, 1 tbsp coconut oil and 2 tbsp vinegar and mix well with hand.
  4. Add cleaned duck into this and mix well with hand. Add a cup of hot water, mix well and cook it covered at medium flame till done , stirring in between. Add more water if required…( You can also cook in a pressure cooker for 3 whistles at medium flame).
  5. Heat little oil in another pan and shallow fry the cooked duck pieces at medium flame in batches and keep it aside.
  6. In the same pan with 2-3 tbsp oil (remove remaining oil from the pan), add 10 shallots sliced and 10 garlic cloves chopped and roast well adding little salt at medium flame till golden.
  7. Add this to the gravy and mix well at high flame. Adjust salt, spice and add 1 tbsp vinegar and mix well. Add 1 tsp garam masala and mix well.
  8. Then add the fried duck and mix well and roast till the masala is well coated.
  9. Add 1/2 tsp crushed pepper and mix well till dry . Add curry leaves and 1 tbsp coconut oil and mix well. Keep it covered for few minutes and then serve…

Recipe Source: Veena’s Curryworld

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