The Kuttanadan duck fry, a popular Kerala side dish, is a perfect addition to your Christmas feast. You can also rely on the dish when thinking of setting up special dinners. It's a melt-in-the-mouth meal that's packed with flavour and it can impress both young and old. Let’s see how it’s prepared:

Ingredients
1 ½ kg duck (ideally, broiler )
20 red chillies (grains removed)
24 small onions
15 pods garlic plus one teaspoon
1 piece ginger (2-inch piece plus half a spoon of thinly sliced pieces)
½ (small) teaspoon pepper
¼ (small) teaspoon cumin seeds
¼ (small) teaspoon fenugreek
Turmeric powder, salt (as required)
Oil (as required)
6 small onions
6 small potatoes
6 beans (chopped into 2-inch long pieces)
1 carrot (cut into pieces)
½ cup green peas
1 tablespoon soya sauce
1 teaspoon vinegar
½ teaspoon sugar
Salt (as required)

Preparation
Clean and cut the duck meat into big pieces
Make a fine paste by grinding together the second set of ingredients
Coat the meat pieces with this masala and keep it aside for half an hour
Heat some oil in a frying pan and fry the meat pieces
Strain out the hot oil and keep it aside
Cook the fried meat pieces in four cups of water in such a way that at least two cups of gravy are left
Take items in the fourth set of ingredients (onions, potatoes, etc) and steam cook each one of them separately
Put the potato pieces and small onions into a pan, pour in some oil, and keep sauteing for sometime
As it turns golden brown, add in the remaining vegetables and continue to sauté till the freshness is gone
Now, take the oil kept aside earlier (pour in more oil, if required), heat it, and add in soya sauce
As it begins to froth, add in the meat stock along with vinegar, sugar, and salt
Put the meat pieces into the gravy and let it boil till the curry thickens
Shift the curry to a bigger vessel. Garnish the dish with the vegetables kept aside
Here the mouth-watering duck fry is ready. Serve it hot with appam, raw rice, or chapati

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