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duck curry

Kerala Spicy Duck Curry

Kerala Spicy Duck Curry is a classic spicy duck recipe made with aromatic spices and coconut milk. Pairs well with appam and idiyappam.
1 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian, kerala
Servings 6 people


  • 1 kg Duck meat(1 whole duck without skin cut into curry-sized pieces).
  • 4 tbsp Coriander Powder
  • 2 tbsp Chili Powder
  • 1 tbsp Turmeric Powder
  • 2 tbsp Pepper powder or crushed peppercorns
  • 1 tbsp Garam Masala
  • 2 Big Onion(Diced)
  • 2 Big Tomatoes(Chopped)
  • 5 cloves Garlic(Crushed)
  • Fresh ginger(crushed)
  • ¼ cup Small red onions(crushed)
  • 4 to 5 Green Chillis
  • 8 to 9 Small Coconut pieces
  • 1 Raw banana(Boiled with salt and turmeric.)
  • 1 cup Thick Coconut milk
  • 3 Strings Curry leaves
  • Salt to taste
  • Coconut Oil(as required)


  • Roast the 2 tbsp coriander powder, 1 tbsp chili powder, 1 tbsp turmeric , 1 tbsp garam masala ,1tbsp pepper powder and salt on low flame for 5 mins .
  • Marinate the duck with the roasted masalas along with crushed ginger, garlic small onion shallots ,oil and curry leaves. Keep it for 30 mins.
  • Pressure cook the duck for 10 mins .The duck will be cooked in 2 to 3 whistles. Next take a pan heat some coconut oil. To it add onions and coconut pieces and sauté it for 10 mins.
  • Next add 2 tbsp coriander powder ,1 tbsp chili powder,1 tsp turmeric powder and saute it for 5 mins. This is to add a little more thickness to the gravy.
  • Next add tomatoes and green chilies .Sauté for another 5 mins.
  • Next add the boiled duck and boiled raw banana to the curry. Cook the gravy for 10 to 15 mins in low flame.
  • Then add the thick coconut milk and boil it for 5mins. Add some crushed peppercorns for more spice. Switch off the flame.
  • Transfer the curry into a serving bowl and garnish with curry leaves. Your Kerala Spicy Duck Curry is ready. This is a super combo with puttu, appam idiyappam and chapatis. Try this out.


  • You can use duck with skin-on which has more fat and adds more taste to the curry.
  • You can use broiler duck if you don't get the country one. Broiler ducks might take 3 to 4 whistles in pressure cooker to get cooked.
  • Using coconut oil is recommended for all authentic Kerala recipes.
Keyword Duck meat, Kerala Duck Curry