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Heli Tourism

Malabar Duck Roast

Malabar Duck Roast - a tempting culinary delight from Malabar.

Duck - 1 breast
Shallots - 100gms
Ginger and garlic - 10 gms each
Kashmeeri chilly powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 pinch
Cashew nut - 2 halves
Raisins - 6 nos
Coconut milk - 50ml
Coconut oil - a dash
Curry leaves - 1 stem
Cherry tomatoes - 3 nos
Salt - to taste

Method of preparation
Clean the duck breast and marinate with ginger garlic paste and turmeric powder. Boil and keep aside. Take a thick bottomed pan, pour coconut oil, saute the sliced onion and curry leaves. When they become golden brown, add ginger garlic paste, cashew nut, raisins and the ground masalas. Cook well to a thick texture. Add the boiled duck breast; saute well. Finish with coconut milk and salt. Garnish with cherry tomatoes.

Courtesy: Malabar House, Fort Kochi.

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