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Tharavu Mappas is a traditional duck curry from the Kuttanad (It’s a region covering the Alappuzha and Kottayam Districts of Kerala). It is a fragrant, rich dish in which pieces of duck are cooked in a sauce of coconut milk and spices. For many Keralites, this is a must-have dish on the Christmas or Easter breakfast/dinner menu.

Duck and Pearl Spot rearing (water-intensive farming in general) are common in Kuttanadu area since its a waterlogged region. So, there are many signature Pearl spot fish and duck dishes in Kuttanad. Appam, Palappam and Idiyappam, go really well with the curry.

Ingredients:

Cleaned duck - 5 kg
Onion - 15 nos
Green chilli - 12 nos
Shallots - 300 grams
Ginger - 150 grams
Garlic - 150 grams
Curry leaves - as required
Spices - Cinnamon, cardamom, cloves
Oil - as required
Salt - as required
Turmeric powder - 1 tablespoon
Pepper powder - 2 tablespoons
Coriander powder - 5 tablespoons
Water - as required
Coriander leaves - as required
Fennel powder - 3 tablespoons
Tomato - 8 nos
Coconut milk - 3 coconuts
Garam masala - 2 tablespoons
Cashew paste - 100 grams
Cardamom powder - 6 nos

Toppings:

Oil - 4 tablespoons
Mustard - 1 tablespoon
Green chilli - 3 nos
Shallots - 6 nos
Dried red chilli - 10 nos
Curry leaves - as required

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