Nawabi Liver Curry
A Princely Dish
Distracted by my shopping list for the next Great Indian Food Feast pop-up restaurant, I hesitated, mentally ticking off ingredients.
“Brother, anything else,” the Pakistani butcher insisted.
My middle distance absent stare focussed on a tray of chicken livers as smooth as sea rubbed pebbles and shinier than a pair of squaddie’s boots. Registering my attention and sharpening his sales skills he pointed to the tray and closed the transaction.
“How much, a kilo or half a kilo?”
Without a recipe in mind, impulse took over as my taste buds reminisced over a tapas dish of sweet chicken livers doused in sherry and flambéed to perfection. The liver was intact and as soft as paté, reversing my childhood aversion to the grainy rubbery version of offal I’d been scarred with. These humble chicken livers, often discarded as ‘off-cuts’ as offal is frequently regarded deserved a more elevated position on the menu, a role reversal, a gastronomic tale of the Prince and the Pauper...enter Nawabi Liver Curry!
How To Make Nawabi Liver Curry
- 500g chicken liver
- 1 tsp freshly minced ginger
- 1 tsp finely crushed garlic
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 200ml plain yoghurt
- 2 onions finely sliced
- 2 tsp ground coriander
- 1 tsp cracked coriander seeds
- ½ tsp sugar
- Vegetable oil
- 200ml water
- Mint leaves to garnish
Combine the garlic, ginger, chilli powder, turmeric, ground coriander and yoghurt to make a paste. Slide in the liver and season with salt. Cover and set aside for 20 minutes.
In a large pan, heat the oil over a medium temperature and fry the onions until they’re gorgeously tanned. Slip in the liver and cook for about 5 minutes. Add the cracked coriander seeds, sugar and simmer for another couple of minutes. Reduce the heat to low, tip in the water and cook for another 15 minutes, add more water if the mix is looking a little dry (this liver curry should be runny).
Garnish with mint and serve with basmati rice.