Kuttanadan ( a region in kerala) Duck Curry By Chef Jomon Kuriakose
Jomon Kuriakose
Jomon Kuriakose
Getting to spend some time watching Jomon cook has been something I’ve hoped for since he was Chef trainer in 2018 Celebrity MasterChef UK.
Jomon is an innovator in Indian cuisine plating and if you click here, you can see some of the amazingly beautiful plates of art, that seems to come so natural to him.
Watch Chef Jomon on Foodie Book Club YouTube Channel cooking up a storm with his duck curry right from his home kitchen
Heres a snippet from his website.
‘Born and raised in Kerala, India, Chef Jomon completed a Bachelor’s Degree in Hotel Management from Sarosh Institute of Hotel Administration at Mangalore University.
Upon graduating, Jomon was offered his first role within Speciality Restaurant Pvt Ltd, one of India’s leading restaurant groups, as Chef de Partie at Sigree.
With over a decade of experience in the kitchen, Jomon Kuriakose is a passionate chef working hard to achieve a modern perspective to Indian food. He loves experimenting with flavours and creating new dishes to compliment the timeless art of Indian cuisine.
He loves cooking with the tandoor oven and even has one in his house. He loves exploring through the forests and villages of Kerala, trying and tasting all sorts of food in order to bring out a treasures of the old to modern kitchen.
Jomon moved to London in 2008 and took up the role of Chef de Partie at Bombay Palace, where he was able to strengthen his expertise in an authentic Indian cuisine and develop his skills in fine Anglo-Indian dining.
In 2012, Jomon was appointed Senior Chef de Partie at Cinnamon Kitchen, a modern Indian restaurant in London merging Eastern spices with Western culinary styles. Here he quickly progressed to Sous Chef, learning under the guidance of Executive Chef and CEO Vivek Singh.
He joined Baluchi at the Lalit London as Chef de Cuisine in 2017. Baluchi is the pan-Indian dining destination within The LaLiT London. Jomon is responsible for creating new and exciting dishes to continually enhance the menu, as well as leading the kitchen team on a day-to-day basis.’
Kuttanadan ( a region in kerala) Duck Curry
Kuttanadan ( a region in kerala) Duck Curry By Chef Jomon Kuriakose
INGREDIENTS
Duck 1 kg
Ginger garlic paste 3 tsp
Turmeric powder 1/2 tsp
Crushed Pepper 1/2 tsp
Salt To taste
Vinegar 2tbsp
Fennel seeds 1/2 tsp
Cloves 4
Cinnamon stick 1 /2 inch
Onion Sliced 2 medium
Green chilies slitted 3
Curry leaves 2 strings
Coriander powder 1.5 tsp
Garam masala powder 1 tsp
Crushed pepper powder 1/2 tsp
Thin coconut Milk 1/2 cup
Coconut milk, thick 3/4 cup
Coconut oil 2 tbsp
Method
1. Marinate the duck with turmeric powder, black pepper powder, salt, half
Of ginger garlic paste, vinegar, a pinch of garam masala for a minimum of 2
hours or overnight in fridge more advisable
2. Heat 2 tbsp coconut oil in a pot at medium heat.
3. Add fennel seeds, cinnamon and cloves wait till it gets cracle
4. Add chopped ginger and garlic and sauté till golden brown
5. Add onion and sauté until onion turns transparent.
6. Add coriander powder turmeric powder sauté until its Cooked.
7. Add marinated duck pieces. Mix everything well. Add thin coconut milk. Close with the lid and cook it for 15-20 mins (stir occasionally) until duck is fully cooked.
8. Add tomatoes, and curry leaves and add 3/4 cup thick coconut milk. Mix well.
9. Taste-check for salt. 1 tsp coconut oil and pinch of garam masala powder.
10. Mix well and switch off the fire and keep it close until it’s serves
