Duck Mappas (Kerala Style Duck Curry with Coconut Milk)

Kerala Style Duck Curry is a festive, coconut-rich curry from the backwaters of Kuttanad. Known locally as Kuttanadan Tharavu Mappas.This dish features tender duck cooked in spiced coconut milk, flavored with whole spices and herbs.

A treasured recipe in Kerala’s Syrian Christian homes. Traditionally served at Christmas and family feasts, it’s a must-try for curry lovers.

Learn how to make it with step-by-step instructions, pro tips, and serving ideas.

What is Kerala Style Duck Curry?

Kerala-style duck Curry is a type of Kerala stew in which tender duck is cooked in a rich, spiced coconut milk base. Like other stews, it is a coconut-rich, aromatic, and tangy curry with a distinct depth of flavor.

Also known as Duck Mappas or Kerala Style Duck Stew, this dish stands out from other stews because the duck is cooked with its skin intact. This allows the skin to soak up the complex flavors of the spices and coconut milk, adding extra richness and depth to the stew.

Traditionally, this dish is served as a breakfast dish. It is also considered a special delicacy for festive occasions. It holds a place of honor during Christmas dinners in Kerala.

If you enjoy rich, flavorful stews, you might also like Kerala Style Chicken Stew.

Why You'll Love This Recipe?

This recipe is beloved for its vibrant color and unique blend of flavors. The creaminess from coconut milk and the tartness from tomatoes make it truly special. 

The warmth of aromatic spices adds another layer of richness. The presence of duck skin enhances the depth of flavor. It also brings out the natural richness of duck fat.

If you enjoy rich, coconut-based stews, you might also like our Kerala Style Mutton Stew, another beloved dish from Kerala .

Recipe Ingredients

1. Duck – The best option is duck with skin, as it absorbs more flavor and contributes to the richness of the dish.
2. Spices – A combination of black pepper, turmeric, fennel powder, coriander, and garam masala is used in the preparation of Duck Stew.
3. Dry Red Chilies – When spluttered in coconut oil, they release an incredible aroma and add a mild heat.
4. Coconut Milk – Two types of coconut milk are extracted from fresh coconut:
   1. First Coconut Milk (Thick Coconut Milk) – Obtained by blending grated coconut with a little water and straining it.
   2. Second Coconut Milk (Thin Coconut Milk) – The residue is blended with more water and strained again to produce a lighter version. Both are used in this recipe.

Check out the Recipe Card below for the complete ingredient list along with their nutritional details.

Variations to Try

Duck is not a common protein choice in Kerala. But when prepared well, it is truly exceptional. You can replace duck with other meats like chicken, beef, or mutton.A fantastic alternative is Kerala Style Fish Molee, which follows a similar preparation style.

For a vegetarian version, you can prepare a Kerala Vegetable Stew using green peas, potatoes, and carrots. In all variations, coconut milk remains the base ingredient, providing the signature richness of Kerala stews.

How To Make Coconut-Free Kerala Style Duck Curry? (Step-by-Step Guide)

1. Thinly slice onion and shallots. Slit the green chillies. Dice one tomato. Crush/chop ginger and garlic. Additionally, thinly slice one tomato into a round shape.
2. Heat oil in an Instant Pot/ pressure cooker. Add dry red chilies and curry leaves and fry for a minute.
3. Add crushed ginger, garlic, and then green chilies. Fry it well for a couple of minutes.
4. Add sliced onion, shallots, and salt. Saute it until the onion is soft and translucent. Don't let it brown.

5. Add diced tomato and let it cook well. Add salt.
6. Add the spice powders - turmeric powder, coriander powder, fennel powder and pepper powder. Fry the spice powders for a minute.
7. Clean the duck pieces and drain the water. Add duck, ¼ cup water, salt, and mix it well. Pressure cook it until just cooked. If you are cooking in the pressure cooker, pressure cook it for 2-3 whistles. If you are cooking in an Instant Pot, close the Instant Pot lid, move the valve to SEAL, and cook on MANUAL HIGH-PRESSURE setting for 2 minutes. Refer to the notes on time setting. 
8. Either use the same cooker for the rest of the curry or transfer the above duck with gravy to another pan for the rest of the preparation.

9. Add medium-thick coconut milk. Adjust salt and pepper. Let it cook for 15 minutes. Gravy should not be watery. Add remaining pepper powder now. Then add thick coconut milk. Mix it well. Adjust salt as needed. If Coconut excess coconut milk, you can try our easy Kerala Style Egg Curry recipe.
10. Add thinly sliced tomatoes and ensure they are immersed in the gravy. Cook for around 5 minutes over medium heat. For garnish, fry small onions and curry leaves. Decorate the curry with the prepared garnish and sliced tomatoes.

Tips And Tricks

1. Pressure Cooking & Release:
   • Pressure Cooking: 2 minutes of pressure cooking is enough for duck. Adjust the time based on the size of the duck pieces. Ensure the duck is just cooked and avoid overcooking.
   • Pressure Release: For natural release, let the float valve drop on its own (around 30 minutes). Wait 10 minutes after the timer goes off for quick release, then switch the valve to venting and let the steam release until the float valve drops.
2. Instant Pot SAUTE Mode Setting:Adjust the temperature in SAUTE mode using the ADJUST button to switch between LESS, NORMAL, and MORE (low, medium, high heat). If changing from high to low, cancel the current SAUTE setting and reprogram it on LOW. Avoid using the lid in SAUTE mode.
3. Coconut Milk Care: After adding thick coconut milk, simmer instead of boiling to avoid curdling.

Serving Suggestions

When it comes to Kerala stew, appam is the hero in combination. Tharavu Mappas pair wonderfully with bread, idiyappam, pathiri, puttu, and the list goes on. Kerala Ghee Rice or steamed rice is another star combination. Serve with some achar and papadam on the side for a complete meal.

If you're a fan of bold, flavor-packed dishes like this, be sure to explore more from our Kerala Non-Veg Recipes collection

Storage Instructions

Kerala Style Duck Curry should be stored carefully as it is a coconut milk-based dish. It does not stay well at tropical room temperatures. If made in the morning, you can reheat it gently at midday. Avoid high heat re-heating.

When reheating at night, do so at a lower temperature. If you're consuming it the next day, refrigerate it. The curry can be stored in the refrigerator for 2–3 days. You can freeze it for 1–2 weeks. This depends on the coconut milk and preparation methods.

It’s best not to store coconut-based curries for too long .Kerala Style Chicken Curry has a longer shelf life compared to coconut-based curries. It does not contain coconut milk, allowing it to stay fresh for a longer period

Frequently Asked Questions (FAQ)

More Kerala Style Stew Recipes To Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice

Duck Mappas (Kerala duck curry with coconut milk)

Jane Jojo

Duck simmered in coconut milk with onion, ginger- garlic, spices and tomatoes. It's a great combination with Appam(Rice and coconut pancake), Idiyappam (Rice string hoppers) or Puttu (Steamed Rice cake). Duck Mappas is definitely a great breakfast idea for X'mas or Easter or any special occasions or gatherings. Enjoy!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Breakfast

Cuisine indian south indian, kerala

Servings 6 people

Calories 991 kcal

Ingredients

  

1x2x3x

• ▢ 1 kg Duck

Gravy

• ▢ 2 Dried Red Chily
• ▢ 2 sprig Curry leaves
• ▢ 1 tablespoon Ginger (chopped)
• ▢ 1.5 tablespoon Garlic (chopped)
• ▢ 10 Shallots
• ▢ 2 Onion
• ▢ 4 Green Chilli
• ▢ 2 Tomato
• ▢ 1.5 tablespoon Coriander Powder
• ▢ ½ teaspoon Turmeric Powder
• ▢ ½ tablespoon Fennel Powder
• ▢ 1 teaspoon Pepper Powder
• ▢ 2 cup Medium thick coconut milk
• ▢ 1 cup Thick coconut milk
• ▢ Coconut oil

Garnish

• ▢ 2 Shallot (small)
• ▢ 1 Sprig Curry Leaf

Instructions

 

Preparation

• Thinly slice onion and shallots. Slit the green chillies. Dice one tomato. Crush/chop ginger and garlic. Thinly slice one tomato in a round shape.

Masala gravy

• Heat oil in an Instant Pot/ pressure cooker. Add dry red chillies and curry leaves and fry for a minute.
• Add crushed ginger, garlic, and then green chillies. Fry it well for a couple of minutes.
• Add sliced onion, shallots, and salt. Saute it until the onion is soft and translucent. Don't let it brown.
• Add diced tomato and let it cook well. Add salt.
• Add the spice powders - turmeric powder, coriander powder, fennel powder and pepper powder. Fry the spice powders for a minute.
• Clean the duck pieces and drain the water. Add duck, ¼ cup water, salt and mix it well. Pressure cook it until just cooked. If you are cooking in pressure cooker, pressure cook it for 2-3 whistles. If you are cooking in an Instant Pot, close the Instant Pot lid, move the valve to SEAL and cook on MANUAL HIGH-PRESSURE setting for 2 minutes. Refer the notes on time setting. 
• Either use the same cooker for the rest of the curry or transfer the above duck with gravy to another pan for the rest of the preparation.
• Add medium thick coconut milk. Adjust salt and pepper. Let it cook for 15 minutes. Gravy should not be watery. Add remaining pepper powder now. Then add thick coconut milk. Mix it well. Adjust salt as needed.
• Add thinly sliced tomatoes. Make sure that tomatoes are immersed  in the gravy. Cook for around 5 minutes in medium flame.

Garnish

• Fry small onion and curry leaves.  Decorate with the prepared garnish. Serve it with Appam or Idiyappam or bread or Puttu. Enjoy 🙂

Notes

1. Pressure Cooking & Release:
   • Pressure Cooking: 2 minutes of pressure cooking is enough for duck. Adjust the time based on the size of the duck pieces. Ensure the duck is just cooked and avoid overcooking.
   • Pressure Release: For natural release, let the float valve drop on its own (around 30 minutes). Wait 10 minutes after the timer goes off for quick release, then switch the valve to venting and let the steam release until the float valve drops.
2. Instant Pot SAUTE Mode Setting: Adjust the temperature in SAUTE mode using the ADJUST button to switch between LESS, NORMAL, and MORE (low, medium, high heat). If changing from high to low, cancel the current SAUTE setting and reprogram it on LOW. Avoid using the lid in SAUTE mode.
3. Coconut Milk Care: After adding thick coconut milk, simmer instead of boiling to avoid curdling.

Nutrition

Serving: 370gCalories: 991kcalCarbohydrates: 22gProtein: 24gFat: 92gSaturated Fat: 45gPolyunsaturated Fat: 9gMonounsaturated Fat: 32gCholesterol: 127mgSodium: 232mgPotassium: 985mgFiber: 6gSugar: 9gVitamin A: 789IUVitamin C: 37mgCalcium: 92mgIron: 8mg

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