TAARU ULATHO

Ingredients:

400g cleaned and diced duck breast

30g meat tenderiser
30g finely crushed black pepper
40ml light soya sauce
25ml Worchester sauce

Mix the above ingredients with the meat and keep in a refrigerator for a minimum of 6-8 hours - preferably overnight.

100g finely chopped onions
30g ginger and garlic paste
a) ½ teaspoon mild curry powder
b) ½ teaspoon ground coriander
c) ¼ teaspoon ground turmeric
d) ¼ teaspoon garam masala
20g whole brown mustard seeds
10-12 curry leaves
50ml tomato puree
20ml vegetable oil
Salt to taste (there is already salt in meat tenderiser)
2 slit green chillies
2 roughly chopped scallions
30ml coconut milk
20g coconut powder (for thickening)

Method:

Heat oil in pan. Add mustard seeds and allow them to crack. Add curry leaves and also let them crack. Immediately add garlic and ginger paste. Saute for 5 minutes. Add onions and sauté until they are soft. Add masala (a, b c and d) and stir for 2 minutes. Add marinated meat and stir for another 7 to 8 minutes. Add tomato puree and coconut milk. Let is simmer on slow fire for 10 minutes until the meat is cooked. Thicken the sauce with the coconut powder. Add scallions and stir well (scallions should be added at the last minute so that they remain crunchy)