Tharavu Curry (Kerala Style Duck Roast)

Clean the duck pieces thoroughly. Marinate them with 1/2 tsp turmeric powder, 1 tbsp Kashmiri chili powder, 1 tbsp coriander powder, 1/2 tsp salt, and 1 tbsp ginger-garlic paste. Set aside for at least 30 minutes, or longer in the refrigerator.

Heat coconut oil in a heavy-bottomed pan or Dutch oven. Add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves, sauté for a few seconds until fragrant.

Add sliced onions, remaining ginger-garlic paste, and green chilies. Sauté until the onions turn golden brown and translucent.

Reduce heat and add the remaining turmeric powder, Kashmiri chili powder, coriander powder, garam masala, and black pepper powder. Sauté for 1-2 minutes until the raw smell disappears, being careful not to burn the spices.

Add the marinated duck pieces to the pan. Mix well to coat the duck with the spice mixture. Cook on medium-high heat for about 5-7 minutes, stirring occasionally, until the duck changes color.

Stir in the chopped tomatoes and vinegar. Add 1/2 cup of water (or thin coconut milk, if using) and bring to a simmer. Cover the pan and cook on low heat for 45-50 minutes, or until the duck is tender. Stir occasionally to prevent sticking.

Once the duck is tender and the gravy has thickened to your desired consistency, stir in the thick coconut milk. Cook for another 5 minutes on low heat, without boiling after adding coconut milk.

Check for salt and adjust if needed. Serve hot with appam, porotta, or steamed rice.