Duck Mappas ( Tharavu mappas in Malayalam) is a speciality of Kuttanad region (covering parts of Allapuzha and Kottayam districts). Kuttanad is blessed with its natural beauty of backwaters, houseboats, paddy fields, coconut plantations and amazing sea food. It is the rice bowl of Kerala. Duck mappas is spicy gravy, rich in flavours and is prepared in coconut milk. It is a slow cooked dish with the richness of spices and coconut milk. Mappas is like stew and served best with Appam, idiappam, paratta, etc.
Ingredients
1. Duck – 1 kg (cleaned and cut to pieces)
2. Chilli powder – 1 tsp
3. Coriander powder – 1 Tbsp
4. Garam masala – 1 tsp
5. Cinnamon – 1 inch piece
6. Cloves – 4
7. Cardamom – 2
8. Peppercorns – 2 tsp
9. Fennel seeds – 1 tsp
10. Star anise – 1
11. Onion sliced – 2
12. Ginger – 1 inch piece
13. Garlic – 10 cloves
14. Curry leaves
15. Green chillies – 5-6
16. Coconut Oil – 2 Tbsp
17. Thick coconut milk – 1 cup
18. Thin coconut milk – 2 cup
19. Hot water – 1 cup
20. Potatoes – 2 diced (optional)
For tempering
1. Ghee – 1 Tbsp
2. Shallots – 2
3. Curry leaves
4. Cardamom powder – ½ tsp
For marination
1. Ginger – 1 inch piece
2. Garlic – 5 cloves
3. Green chillies – 3
4. Turmeric powder – 1 tsp
5. Peppercorns – 1 Tbsp
6. Vinegar and salt
Preparation
1. Wash and clean the duck pieces in water mixed with turmeric powder, vinegar and salt. Strain the pieces and keep aside.
2. Grind the ingredients for marination to a paste and apply on the duck pieces and keep aside.
3. Dry roast the whole spices on low flame (cinnamon, cloves, cardamom, peppercorn, fennel seeds and star anise) and grind to a fine powder. Keep aside.
4. Heat oil in a pan on medium flame and add red chillies, curry leaves, green chillies and onions. When onion changes colour add crushed ginger garlic and sauté for a minute.
5. Then reduce the flame and add the spice powder, chilli powder and coriander powder mixed in water. Sauté for 2-3 minutes and add the marinated duck pieces and potatoes (if using). Sauté for 3-4 minutes.
6. Add thin coconut milk and hot water. Stir well. Cook on low flame for 40-50 minutes or until done, stirring in between (or pressure cook for 4 whistles on low flame).
7. When the meat is cooked add thick coconut milk, pepper powder and garam masala. When it starts boiling remove from fire. Keep aside the mappas.
8. Heat ghee in a pan. Add sliced shallots and curry leaves. Fry it and remove from flame. Add cardamom powder. Mix and add to the mappas.
9. Allow to settle for some time before serving.
Tips
1. The duck is usually cooked with skin since the duck fat is considered healthy.
2. Shallots can be used in place of onions for better taste.
3. Fried coconut bits also can be added.
4. Adjust spiciness or reduce green chillies as per your preference.
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