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Bangladesh style Kalija Curry (Spicy Chicken Liver) recipe
Round the world for £4  - B is for Bangladesh
We're working our way through the alphabet nation by nation trying to create a dish for £4. We found Chicken Liver at 0.65p for 300g so this dish including the herb and spices cost us less that £1 per plate and it was really tasty.
300g Chicken Liver. Steeped in milk for a couple of hours
1 large Potato cubed and boiled to soften
2 Onions chopped
1 large Tomato chopped
½ tbsp ground Ginger
1 tbsp grated Garlic
1 tsp Garam Mesala
1 tsp Cumin powder
1 tbsp Coriander powder
1 tsp Hot Chilli powder
½ tsp ground Black Pepper
5 to 6 dried Chillies
½ tsp Sugar
2 tsp Mustard oil (Mustard powder + Oil)
Flour & dry seasoning above to coat the Liver
(1) Fry the Onions until lightly browned.
(2) Add ¼ tsp of Garam Masala and mix in.
(3) Add all the remaining dry ingredients, excluding the Sugar.
(4) Fry for a further 2-3 minutes.
(5) Coat the Liver in the seasoned flour.
(6) Add the Liver and softened Potatoes and fry on a high heat for 5 6 minutes.
(7) Add a cup of water, mix and cook on a low heat for a further 20 minutes until fully cooked. Stirring gently.
(8) Add the Sugar and ¼ tsp of Garam Masala. Mix well and cook for 2 to 3 minutes.
Serve over salted boiled Turmeric rice, perhaps with a little salad.

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