Duck in coconut gravy(narikel hash)


Duck in coconut gravy:


  • Duck(1.5kg): 1(cut into medium pieces, wash and drain water)
  • Onion paste: 1/2cup
  • Ginger paste: 1/4cup
  • Garlic paste: 2tbsp
  • Oil + Mustard oil: 2 tbsp + 2tbsp
  • Coconut (milk): 2cup
  • Whole garam masala: cinnamon: 2, cardamom 3, Bay leaves:1
  • Salt to taste
  • Redchili powder: 1tbsp or more
  • Turmeric powder: 1tsp
  • Roasted cumin powder: 1tsp
  • Coriander and Cumin powder: 2tsp each
  • Make powder garam masala ( 2 stick cinnamon,4 cardamom,3 clove,1/4tsp mace(jaitri))
  • Fried onion(beresta): 1/2cup
  • Green chilies: 4



Heat oil and mustard oil in a saucepan, add whole garam masala, onion paste, ginger garlic paste, cumin and garam masala powder, turmeric, red chili powder and salt, stirring all the time and adding a little water to keep the spices from burning. Cook for 2min or until oil separates.
Add duck pieces and mix well. stir and cook on high heat until oil separates. Now add 1 cup water then again cook it until oil separates. This is called “mangshonkoshano”.
Gradually stir in the coconut milk extract and a little sugar. Cover and cook on low flame until tender. Add fried onion and stir well.
Add garam masala powder, green chilies and roasted cumin powder. Cover and cook for 10 min on medium to low heat.
Turn off the heat and serve hot with ruti or paratha or rice.

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