Saturday, December 25, 2010

Nadan Tharavu Roast / Kerala Duck Roast

The Season of Christmas is here again; the Santa, presents, cakes, Christmas trees, lights, stars, tinsel and baubles, all surrounded, making us feel the same spirit of merriment in the air!

The numberless ideas those vaguely popped in as a result of "what's to bake and blog for Christmas?"in my brain, froze when this flashed right on time, early morning, the Christmas eve!

What's better than this Nadan Tharavu Roast or Kerala Duck Roast, the authentic, traditional dish served for Christmas lunch in the Christian houses of Kerala?

Scoot to the crowded bazar all soaked in festivity, for a quick shopping to get the raw materials which weren't in stock.

Nadan Tharavu Roast/ Kerala Duck Roast


Duck,(Nadan Tharavu preferable) cut into large pieces- 1 kg
Coconut Oil- 2 tbsps
Cinnamon- 2 one inch pcs
Cloves- 2
Cardamom- 2
Big Onions- 5 large or 450 gms- minced
Garlic- 8-10 cloves - finely minced
Ginger- 2 one inch pcs- finely minced
Green Chillies- 2-3 Split length wise until 3/4th
Ripe Tomatoes- 4- cut into small pieces
Curry powder/meat masala powder- 2 tbsps
Garam masala powder- 1/2- 3/4 tsp
Pepper powder- 1 tsp
Turmeric powder- 1/2 tsp (add only if not included in the curry powder)
Curry leaves - a sprig or two
Salt- to taste

Coconut Oil- 1/2 - 3/4 cup- to deep fry the pieces


Heat the 2 tbsps of coconut oil in a wide thick bottomed kadai. Sauté minced onions until brown followed by ginger, garlic, green chillies, tomatoes and the powders. Mix well and sauté again for a minute or two so as to get rid of the raw smell of the powders.Throw in curry leaves. Add 2 cups of water (more or less) and bring to a boil. Add the duck pieces and close with a lid adding enough salt and simmer until the pieces are cooked.

Heat the 1/2 cup oil in the adjacent stove.Open the lid of the simmering curry, carefully spooning out the poultry pieces alone and deep fry one or 2 at a time. Take care not to fry much. Return the fried pieces to the curry.Simmer without the lid until the oil separates and the gravy coats the pieces.

Duck Roast tastes best if let stand for at least 4-5 hrs before serving.

Reheat and serve with rice, appam or any Indian bread.

The bowl is soon off to the table all set for the Christmas lunch! :)

Yes, I am in Kottayam for the holidays ;) and this is prepared specially for The Kerala Kitchen.

1. Butter nan (store bought)
3. Boiled white rice
4. Butter chicken
5. Pork Roast
6. Chicken Roast
7. Duck Roast

Here's Wishing you All a Very Merry, Fun Filled and Feasty Christmas!


  1. Looks great.

    Merry Christmas to you and family.

  2. OMG..what a feast!!I am sure you enjoyed to the boot!!Wishing you a very merry Christmas!!

  3. ♥♫ Querida amiga,

    "Que o Natal não seja apenas uma data... mas um estado de espírito a orientar nossa vida... e que o amor se renove a cada ano da nossa convivência."

    ♫♫♫ Feliz Natal!!!

    …………*./ | \ .*
    ………, • '*♥* ' • ,
    ……. '*• ♫♫♫•*'
    ….. ' *, • '♫ ' • ,* '
    ….' * • ♫*♥*♫• * '
    … * , • Feliz' • , * '
    …* ' •♫♫*♥*♫♫ • ' * '
    ' ' • . Navidad . • ' ' '
    ' ' • ♫♫♫*♥*♫♫♫• * ' '

    Brasil ♫♥

  4. Merry Christmas !
    What a fantastic spread Bharathy, hope you had a lovely day.

  5. feast looks sooooooooo great...Merry Christmas !

  6. tHIS IS MY HUBBY'S FAV DISH happy new year !

  7. Happy New year Bharathy.
    Mom made this always for christmas and we had it with apams, but have to say o prefer more chicken than duck. This looks really yumm especially that suace drool.


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