Kerala style duck curry with coconut milk Recipe for Lunch or Dinner | Simple Non-Vegetarian Dish — Simple Lunch You Can Make Today

Hailing from the tropical coast of Kerala, this recipe blends coconut, curry leaves and coastal spice traditions. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Kerala style duck curry with coconut milk recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including duck, coconut milk, spices. Each serving contains approximately 350 calories, with 28g of protein — making it a hearty addition to your diet.

Did you know? A rich Malabar specialty where duck is slow-cooked. The coconut milk gravy includes black pepper. Some versions use toddy for fermentation. The dish is festive and aromatic. Best made with country duck. The gravy thickens as it cools. Perfect for special occasions. Pair with appam or rice. The spices include fennel and star anise. The duck should be tender but not falling apart.