Tharavu Mappas

Tharavu Mappas

Tharavu Mappas

Duck in spiced coconut milk curry — pieces of Kuttanad duck (the small, flavourful native duck raised in the paddy fields of the backwater region around Alappuzha and Kottayam) fried in coconut oil with whole garam masala, fried shallots, ginger-garlic paste, and a masala of red chilli, coriander, turmeric, and black pepper until the oil separates, then coconut milk (thin first, then thick at the end) added and simmered until the duck is completely tender and the dark red-brown gravy coats the pieces thickly. Tharavu (duck) has a stronger, gamier flavour than chicken; the mappas technique of simmering in coconut milk mellows this gaminess while the spice blend deepens it. The defining Kuttanad Syrian Christian preparation; associated with Easter and the harvest season.

Cuisines

Travancore Kerala Christian

Best for

Lunch Dinner

Build a full meal around Tharavu Mappas

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 60 min Total: 80 min 2-3 servings

Ingredients

Duck 500 grams Duck , cut into pieces
coconut oil 1 tablespoon Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
Coconut Milk 1 cup Coconut Milk , thin
Onion 2 Onion , sliced
Tomato 1 Tomato , chopped
ginger-garlic paste 2 teaspoons Ginger-garlic paste
Green Chili 3 Green Chili , slit
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
garam masala 1 teaspoon Garam masala
cinnamon 1 stick Cinnamon
Clove 3 Clove
Cardamom Pod 3 Cardamom Pod
Curry Leaf 1 sprig Curry Leaf
salt — Salt , to taste
water — Water , as needed

Instructions

  1. 1 Heat coconut oil in a large pan over medium heat.
  2. 2 Add mustard seeds and let them splutter.
  3. 3 Add cinnamon, cloves, cardamom, and curry leaves, and sauté for a few seconds.
  4. 4 Add sliced onions and sauté until golden brown.
  5. 5 Stir in ginger-garlic paste and green chilies, and sauté until the raw smell disappears.
  6. 6 Add chopped tomato and cook until it turns soft.
  7. 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  8. 8 Add the duck pieces and sauté until they are well coated with the spices.
  9. 9 Pour in the thin coconut milk and enough water to cover the duck. Bring to a boil.
  10. 10 Reduce the heat, cover, and simmer until the duck is cooked and tender.
  11. 11 Add the thick coconut milk and garam masala. Stir well and simmer for another 5 minutes.
  12. 12 Adjust seasoning if necessary and remove from heat.

Tips

For a richer flavor, use freshly extracted coconut milk.