Kerala style Duck Mappas, Duck – Potato Curry

1. Clean and wash the duck pieces, drain the water completely. Set aside.
2. Heat oil in a pan and splutter the whole spices.
3. Add in the sliced onion, curry leaves, green chillies and saute until the onion turns translucent.
4. Add in the chopped ginger, garlic and saute until the raw smell disappears.
5. Add in the sliced tomatoes and saute until the tomatoes are mashed well.
6. Add in the turmeric powder, coriander powder, garam masala powder, fennel powder and fry it for 2-3 minutes on medium heat.
7. Then add in the cubed potatoes and combine well.
8. Add in the duck pieces and combine well.
9. Pour in the thin coconut milk and mix well. Cover and cook until the duck pieces are half cooked.
10. Then add in the pepper powder, salt and mix well.
11. Cover and cook until the duck pieces are cooked well and the gravy becomes thick.
12. Once it is cooked well and the gravy is thick, add in the thick coconut milk and mix well.
13. Cover and cook for 1-2 minutes on low heat.
14. Remove from heat and set aside.

Tempering:

1. Heat oil in a pan, add in the chopped shallots and curry leaves.
2. Fry till the shallots become golden in color.
3. Pour the tempering over the mappas and cover for about 5 minutes.
4. Serve warm with Appam, Kallappam, puttu, chappathi etc.