Duck Roast/ Nadan Tharavu Roast

Nadan tharavu curry


1. Duck – 1 kg, cleaned, washed and cut into medium-sized pieces (do not remove the skin)

2. Onion – 2 medium, thinly sliced

Ginger –garlic paste or crushed ginger and garlic – 2 tbsp

Green chilies – 4 – 5 , slit

Curry leaves – 1 sprig

3. Turmeric powder – 1/2 tsp

Kashmiri chilly powder (good quality) – 1.5 tbsp

Coriander powder – 1.5 tbsp

Fenugreek powder – 1 tiny pinch (optional)

Garam masala powder – 1 tbsp (Recipe below)

4. Tomato – 2 small, thinly sliced

5. Coconut milk – 3/4 – 1 cup, medium-thick (you can use canned coconut milk or coconut milk powder)

6. Salt – To taste

7. Coconut oil –  3 tbsp

Mustard seeds – 1/4 tsp

Dried red chilies – 1 – 2, broken

Thenga kothu / sliced coconut – 1/4 cup

8. Whole spices – cloves – 4 – 5 , cardamom – 1, cinnamon stick – 1 inch, vazhanayila / bay leaves – 1 – 2, slightly crushed whole pepper corns – 1/2 tsp

9. Hot water – 1/2 cup

Vinegar – 1 tsp



Duck curry

1. Heat oil in a heavy-bottomed pan / cheena chatti over medium-high heat. Splutter mustard seeds and fry dried red chilies and sliced coconut / thenga kothu until golden colored. Add the whole spices and stir until fragrant or for a few seconds.

2. Add ginger-garlic paste, green chilies, curry leaves and thinly sliced onion. When the onion turns light golden, bring down the heat to low and add the spice powders numbered  3. Mix well and saute until the raw smell of spices is gone, about 1 – 2 minutes.

3. Add 1/2 cup hot water, 1 tsp vinegar, sliced tomato pieces, few curry leaves, enough salt and the duck pieces. Mix well. Bring to a boil and bring down the heat to medium-low. Cover and cook for 20 minutes or until the duck is half-done, stirring once or twice in between. Open and cook for 5 minutes at high heat until the gravy almost dries up, stirring in between so that it won’t stick to the bottom.

4. Add 1 cup coconut milk. Mix well. The curry would be light brown or orangish in color now. Bring to a boil and lower the heat to medium-low. Continue cooking for another 10 – 15 minutes, until the duck is completely cooked, curry changes to a brown color and oil starts floating on top. (The coconut milk should get cooked and release coconut oil). Switch off. Serve this super-delicious nadan tharavu curry with porotta, appam, chapathis, puttu, pathiri, rice etc.

For the garam masala powder

Fennel seeds –  2 tsp

Cloves – 7

Green Cardamom – 5

Whole black pepper corn – 1/4 tsp

Cinnamon stick – 1/2 inch

Star anise – 1 small

Kus kus – 1 tsp (optional)

Grind all the above ingredients to a powder.

Tharavu curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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