Curry for a change!
National Curry Week was started in 1998 in Britain to promote the cuisine as well as to raise funds for charities concentrating on hunger, malnourishment and poverty worldwide.During the week, curry lovers can get out and visit their local curry houses, some of which will be staging special events and fun challenges for this special support campaign.Over the past 18 years National Curry Week has raised funds for numerous charities, the most recent being Action Against Hunger to contribute to the alleviation of poverty particularly Water Projects where children are dying from water-related diseases every year.But then in 2009 organiser Peter Grove decided it would be more effective to focus and target our efforts to drastically improve our contribution to helping to alleviate the plight of the malnourished, starving and poor of South East Asia and the world. National Curry Week is there for all,the more the merrier! The cause welcomes donations to all charities in the name of National Curry Week.However the Official Charitable Fund The Curry Tree, is supporting Curry for Change and the Find Your Feet Charity in order to help free families from poverty all around Asia and Africa. So please do not forget to have a look and maybe donate a little something as well.
Besides we all love a good Curry,don’t we? And Friday night is always the night where you would want to sink in and relax.Most probably buying Indian take outs and chilling at home watching your favourite series. So why not try this amazing Mauritian Curry dish and save you some pennies as well. A gizzard is an organ found in the digestive tract of a chicken. Similar to a stomach, the gizzard is used to grind up the foods the bird eats. Gizzards are considered a delicacy in certain cultures, and provide a healthy dose of certain vitamins and minerals. I know many don’t really like eating gizzards because with time it has decreased its nutritional value among many other meat products. But if cooked right and paired with different ingredients,I can guarantee you they are absolute Yum! I love Crispy Fried Gizzards.So tasty with sweet chilli sauce. We used to have Gizzard Curry often when I was a child.But then as I said earlier on with time it decreased its value and it has been long really since I last had any.So thought why not make it again but with a little twist.
Preparation time : 10 mins
Cooking time : 40 mins
- 500g Gizzards
- 1 tinned Tomato or 400g of fresh ripe diced Tomatoes
- 1 cup of finely sliced Onions
- 1/2 a bulb of Garlic peeled
- 5 long green Peppers
- 1 tsp of Cumin Seeds
- 1 tsp of Fenugreek seeds
- 3 spoonful of Curry Powder
- Couple of Parsley leaves
- Bunch of Coriander leaves
- Vegetable Oil
For the Marinate :
- 1 tsp of Cinnamon powder
- 2-3 crushed cloves of Garlic
- 5 Cloves
- 2 Cardamom pods
- Chopped Coriander leaves
- Clean the Gizzards properly and then marinate with all the above ingredients.
- Leave to rest for approx. 1 hour in the fridge.
- In a pan, start by sweating all your ingredients for the Curry.
- Start off by adding 2 tsp of vegetable oil in a non stick pan followed by all the dry spices,onions,thymes and the garlic cloves.
- After sweating the spice mix for 5 mins,add the tomatoes.
- Cook for 10 mins more before adding the 3 spoonful of Curry Powder.
- Give it a good stir and add the marinated Gizzards to the Curry paste.
- Add 1/2 a ltr of water and cover to slow cook for 30mins or so along with the long peppers.
- Salt and Pepper accordingly.
You know the Curry is done when all start to bubble up.And oh mine! The aromas of the Curry will be a big turn on really. Infiltrating itself throughout your whole kitchen and leaving you already hungry for a mouthful of it. Best served over a bed of nice white fluffy rice and maybe with some poppadoms as well.I would serve mine over a bed of cumin toasted rice along with a nice yogurt dressing on top.But the poppadoms are to die for with this Curry.So weird I know but weird is fun,isn’t it?
Hopefully you loved this simple recipe of mine and also I would love to know what you think of it.Because as I have said above, I know many who do not like eating Gizzards.Hoping this might tempt you enough to make it at yours. You can cut the amount of chillies and garlic cloves used if you are not too much keen about about having this many in your Curry.It will be equally yummy! I love fiery Curries with a great kick,that is why went bold with them.
I have a couple more of recipes coming for this week! So watch the space my lovely foodies.
Your comments and support means a lot.Always such a pleasure to have you all around.Much love and have a great weekend out there.
Till my next post,Keep Calm and Curry On till the 18th!