Varatharacha Tharavu Motta Curry (duck Egg Curry With Roasted Coconut Masala)
This is the most elaborate egg curry ever, I believe and for some reason I am too lazy to prepare this curry. I think it all starts with the fact that I need to grate, roast and grind coconut. But duck eggs have a strong odour compared to hen. So it requires a heavy masala base to counter it. The other ways of cooking this curry in Kerala cuisine is a tomato based duck egg roast or an omelette. You could also cook this in a coconut milk gravy but that is quite mild a gravy so I chose the varatharacha version. I have tried to make it even milder by not grinding fresh spices; I used my garam masala mix instead.