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.