Most curries are very similar. Every region has a base that is known to them. Something is added in addition to the bases (or removed) to create the distinct flavour of that particular dish. In indian cooking, there are different types of bases or masalas some with tomatoes, some without, some with curry leaves, some with whole spices or garam masala some with yogurt. Most Thai curries have a base of coconut milk etc. As for bengali dishes, the basic curry masala consists of onions, ginger, garlic, turmeric, chilli and (if its meat of any kind) cumin and coriander.
That being said, the recipe pretty much explains itself. The basic curry masala is combined with a few extra spices and the result is an amazingly simple, rich and fragrant dish that is to DIE FOR!
Ingredients
500 grams liver
2 tbsp oil
1 cup chopped onion
2 cloves
2 cardamom pods
2 cinnamon sticks
1 bayleaf
1 tsp minced ginger
1 tsp minced garlic
1 tsp coriander power
1 tsp chilli powder
1 pinch turmeric
1 small lemon
1 small bunch coriander leaves
water as needed
Method
1)Take a bowl add liver pieces into it add some milk to it and soak for 30min and then wash it with water, then add pinch of red chilli powder,salt,oil,ginger garlic past and mix it well.
2)Now take a nonstick pan add little oil then add the spices mixed liver pieces into it and saute them and let it cook for 5min and transfer it to another plate.
3)Take the same pan add oil, garama masalas, onions,ginger garlic paste,turmeric, mix them then add red chilli powder,coriander powder, saute them add little water and let it cook for 5-10 min in very low flame.
4)Once masala is cooked add the cooked liver pieces into it and close with a lid cook for 2-3 min in slow flame.
5)After 3min remove the lid add some chopped coriander leaves if required lemon juice and serve.
Happy Cooking!!
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