Nadan Tharavu Curry is Kerala style Duck curry which is a very popular Easter/ Christmas side dish with Appam.
I got this recipe from my cousin Bency who is a good cook. What ever she makes it’s just yum. I get some authentic/ traditional middle Kerala Christian(Perumbavoor/ Ankamali) recipes from her. When I visited her last week I got this recipe and bought country duck (Nadan Tharavu) from their neighborhood. She was telling me, in olden days this Kerala style duck curry was prepared in the evening in earthen pans/ pots and served next day morning with the breakfast. I also felt same when I tried it – duck curry tastes good next day. Another specialty of this Tharavu Curry is “Sorikka/ Chorikka” – natural vinegar from coconut tree.
Nadan Tharavu Curry can be prepared with or without coconut milk. Here I’m using 1st and 2nd coconut milk extract that’s thin and thick coconut milk. If you are not using coconut milk replace it with water and no need to add water in place of thick coconut milk. Adding coconut milk preferred for more taste.
Duck curry is usually oily as high fat content in country duck. So always serve the curry hot by heating up.
Best combination
— Prepare the tempering —
Recipe in Malayalam
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