Pour oil into a vessel.

Add 5 chopped shallots, mustard seeds, curry leaves and stir, till the shallots turn red and the mustards pop.

Add the green chillies, onions, ginger and garlic.

Add salt and fry well.

Add the duck pieces.

Add the second coconut milk. Stir well and let it cook.

Dry roast lightly the garam masala powder, turmeric powder and coriander powder and add to the pot.

Stir well and add the third coconut milk.

Once the duck is cooked, reduce the heat and add the first coconut milk. Stir well.

Add the vinegar and stir well.

Garnish with a sprig of curry leaves.

Keep the dish closed and warm until serving.

*Fresh coconut milk extracted from 2 coconuts. There are three kinds of coconut milk v the first, the second and the third. To get the first milk, grind the grated coconut with 1 cup of warm water and strain to get the thick first milk. Keep it aside. Then add 2 cups water to the coconut residue, grind and strain, to get weaker milk. This is the second coconut milk. Keep that aside. Then add 1 cup water to the dry coconut residue and strain again to get the third coconut milk, which is the thinnest milk.