Duck curry / Nadan tharavu curry

This is a family favorite .I often make it for our guests as all of them love it . This curry is popular in my son’s and daughter’s friends circle.


1)Duck cut in to medium pieces – 1 kg

Pepper powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder- 1 tsp
Green chillies – 4 nos
 Ginger chopped- 1 inch piece
Curry leaves

Dry roast and grind

   Fennel seeds – 1 tsp
   Cardamom  – 4 nos
   Cinnamon   –  1 inch piece
   Cloves  – 6nos

      For the gravy
     Onion  – 2 medium
     Chopped  garlic -1 tbs
     Coriander powder – 2 tbs
     Chilli powder – 1 tsp
     Pepper powder – 1 tbs
     Turmeric powder – 1 /2 tsp


Pressure cook duck along with  green  chillies, ginger, curry leaves, pepper powder, turmeric powder, coriander powder and salt,  till meat is tender usually 3-4 whistles ( time depends on the duck you are using, some take a little longer) . Dry roast and grind  3rd ingredients and keep aside.  Heat oil   in a kadhai, saute onion,  garlic  and curry leaves, till it starts to brown. Now add coriander powder, chilli powder, turmeric powder, and pepper powder. Now add ground mixture as shown above. Saute in low flame for a few minutes. When the raw smell disappears, add duck along  with the stock. When  the gravy thickens, curry is ready to be served.

Optional: If  needed you can add coconut milk, but  it brings a different taste and colour to  the dish. I dont use  coconut milk as I feel  it is best served without it. The taste of the pepper powder should be prominent and that makes the curry very tasty.

Serve hot with appam, puttu or rice.


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