AuthorChef Soju PhilipKuttanadan style Duck Pirattiyathu.
Kuttanad is a water bound region laced with backwaters, lakes, lagoons and paddy fields. Also known as the Rice bowl of Kerala, Kuttanad has a wide stretch of paddy fields which always attracts a lot of migratory bird flocks. Duck rearing is another occupation in the region and any one can witness huge flocks of birds were left for feeding in the harvested paddy fields and also swimming in the lagoons and lakes. Duck meat from this region has a wide demand because the meat has a sweet flavor as its reared in water always as compared to other ducks which has a strong odor. People has a sensational approach when talking about the duck and karimeen from Kuttanad and everyone loves to taste it when they were there.
Kuttanadan duck pirattiyathu is very favorite among the locals as well Keralites. Duck cooked with shallots, black pepper, ginger and curry leaves will impart a unique flavor. It can well goes with appam or rice.
Clean the duck, cut into small pieces with skin, wash with little vinegar and salt, drain and mix with little turmeric, salt and keep aside.
Peel slice onions and shallots.Peel and chop ginger and garlic. Wash and chop tomatoes and slit the green chilly.
Heat little oil in a kadai. Shallow fry the duck and keep aside.
In the same kadai, add little more oil, splutter mustard, curry leaves, green chilly and add ginger and garlic. Fry well and add onions and shallots and saute till brown in color. Add turmeric, coriander powder, coriander, garam masala and saute till the rawness of the spices has gone.
Add the duck, fry well with the masala and add the tomatoes. Fry well till the tomatoes were mashed , add one cup of water, vinegar, salt and simmer it on a slow fire till the duck has become tender.
Sprinkle pepper powder and toss well to coat all around. Stir fry well till the gravy has reduced and the duck is coated with it.
Remve from the fire , serve hot with Appam.
Ingredients
Directions
Clean the duck, cut into small pieces with skin, wash with little vinegar and salt, drain and mix with little turmeric, salt and keep aside.
Peel slice onions and shallots.Peel and chop ginger and garlic. Wash and chop tomatoes and slit the green chilly.
Heat little oil in a kadai. Shallow fry the duck and keep aside.
In the same kadai, add little more oil, splutter mustard, curry leaves, green chilly and add ginger and garlic. Fry well and add onions and shallots and saute till brown in color. Add turmeric, coriander powder, coriander, garam masala and saute till the rawness of the spices has gone.
Add the duck, fry well with the masala and add the tomatoes. Fry well till the tomatoes were mashed , add one cup of water, vinegar, salt and simmer it on a slow fire till the duck has become tender.
Sprinkle pepper powder and toss well to coat all around. Stir fry well till the gravy has reduced and the duck is coated with it.
Remve from the fire , serve hot with Appam.
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