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| Chicken liver masala |
I would often make chicken liver in the early days of our marriage. Primarily because K was (and still is) fond of it. I got to know from her that offal forms a big part of the Parsi diet. Organs, as she would call it. Spare parts, as other Parsis do.
I liked chicken liver too but was used to having a single piece which would come with a whole chicken back in Kolkata. I found having a whole meal with just chicken liver intimidating, but you learn to hold your counsel in the honeymoon period.
We slowly stopped cooking liver at home because of cholesterol worries though of late we have called for it at times as Banu makes a lovely liver masala. I had shown her the recipe but the version she makes is way better than what I had taught her. She is on paid leave from us for the lockdown so that is not on the menu.
I recently decided to call for 250 g of chicken liver from ABBA Broilers in Bandra who do a fairly hassle free delivery of chicken even through the lockdown. It would give some variety I thought specially with us not having access to fish. Plus liver is easy to cook, cooks quickly too.
I made a tava fry as I used to do in the early days of our marriage. A technique that I had learnt then by observing the folks at the Bade Miya cart at Colaba and the Amritsar da Dhaba cart at Colaba.
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| Ingredients |
Here’s my recipe:
- Heat a tablespoon of ghee or vegetable oil
- Add a pinch of sugar and some finely chopped onions
- Once the onions brown, add finely chopped ginger and garlic. A teaspoon in total
- Add roughly chopped tomatoes
- Add the liver. 1/2 a teaspoon each of turmeric, red chilli, cumin and garam masala powders, and salt
- Stir fry till cooked. Add the end add ginger juliennes, finely chopped green chilli and lime juice
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| Liver with pav |
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| Memories of India Hotel |
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| India Hotel 2012. I last went there last year. |
