Duck Mappas

Ingredients

Duck meat cut into pieces	1 kg
Onion finely chopped	2 Nos large
Ginger finely chopped	1 tbsp
Coriander powder	1 tbsp
Turmeric powder	1 tbsp
Pepper powder	1 tsp
Turmeric powder	1 tsp
Oil	As needed
Salt to tast
Shallots sliced	1 tsp
Butter	1 tbsp
Curry leaves	1 spring
Cinnamon powder	1 tsp
Star anise (crushed)	1 Nos
Green chillies – sliced into two	8 Nos
Coconut milk	250 ml

 

Preparation

Heat 2 tbsp oil in a pan, sauté onion, ginger and green chillies till the onion reaches golden brown colour. Add coriander, cinnamon, pepper and turmeric powder and the crushed star anise and mix well. Add meat pieces, vinegar and 200 ml water, mix well and cook for 30 – 40 minutes at medium heat with the lid closed. When done add the coconut milk.

Heat the butter in another pan, sauté shallots and curry leaves and pour it over the mappas curry.