When the year started, I said that I was not creating any new year resolutions and that I was actually going to save my money and not buy any more cookbooks.
That statement lasted about an hour, as soon as the New Year celebrations were over and I was in bed, waiting to fall asleep I accidentally went onto the Take a Lot app and before I knew it, I had a few new Indian cookbooks in my trolley and before I knew what was happening I had just checked them out and they would be delivered within 7 working days.
I think I might be possessed by an evil shopping devil who just loves to hear the swish of an item that gets added to a cart.
So when the books arrived, I was all for trying out all these Indian recipes, they sounded delicious and the pictures looked so tantalising that it took everything I had not to lick or sniff the page in public… the horror that would have caused lol, thank goodness I was wearing a cap and sunglasses so incase I did lick or sniff the page, no face recognition cameras would trace the image back to me. Thank you all the spy movies I grew up watching.
The other day, while shopping I was trying to plan a food menu in my brain and I was not paying attention. When I got home, I saw that I had bought two tubs of chicken livers.
I hate chicken livers, I know you not supposed to say hate for food, but I hate chicken livers, from the look of it, to the feel of it, the smell of it, the look of it as it cooks and even the texture on my tongue…. Nope… just writing about it, is making me feel nauseas.
But seeing as the livers where now occupying a valuable space in the freezer, I decided to hunt down a recipe to put it to good use, I would just have to put on my big girl panties and close my eyes and wear gloves when I washed it and cooked it.
I came across a recipe in Asha Shivakumar’s recipe book that seemed simple enough to make and it didn’t require me to touch too much of the liver for more than a few seconds.
I adapted the recipe a little by adding onions as onions and livers go together very well.
The verdict. I was busy making them as my dad came home and as soon as he pulled into the garage he says he could smell it and it was making his mouth water. Okay… well when he heard I was making livers, he was kind of put off, seeing as apparently he is also not a liver fan all of a sudden, but he ate a small helping and then he went back for more and more and more, he loved it and could not get enough of this dish. I was sceptical but seeing as I did cook it, I had to try it out to see how good or bad it was and believe it or not, I loved this liver dish. I surprised myself I even had some on crackers for a midnight snack. The only issue my dad had was that maybe I should have added more onions.
- 280g x chicken livers, washed, trimmed and patted dry.
- 2 x tsp chilli powder.
- 1 x tsp coriander powder.
- 1 x tsp cumin powder.
- 1 x tsp garam masala.
- 1.2 x tsp turmeric powder.
- 3 x tbsp. olive oil.
- 2 x onions, thinly sliced.
- 1/3 x cup roughly chopped plain cashew nuts.
- 10 x curry leaves.
- 1 x tbsp. black pepper.
- 1/3 x cup fresh coriander, chopped to garnish.
- In a mixing bowl, combine the livers, chilli powder, coriander powder, cumin powder, garam masala and turmeric.
- Cover and pop into the fridge to marinade for a few hours.
- In a pan, heat the oil.
- Add the onion, curry leaves and nuts and saute till the onions are soft.
- Add the chicken livers and the marinade to the pan.
- Add the pepper.
- Stir, cover and cook till the livers are cooked through.
- You can add a little water to prevent sticking.
- Garnish with coriander and serve