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Kolija (Liver) Curry Recipe
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Curries are Bengali speciality. Different curries are whipped up in every other bengali household. And the variety of curries that are made is great. Seafood and fish curries are most popular in Bangladesh. But meat curries are not left behind. In bangladesh, people eat almost all the body parts of the halal animals. A great specialty is the kolija (liver). Since curries are pretty much originated from South Asia, people make curries of almost everything. Kolija curry is a delicious and simple dish to cook. It has brilliant flavors and taste great. Kolija curry can be eaten alongside white rice or even rotis and parathas. It is a healthy dish, and children usually seem to love it. One can serve this dish as an everyday item or even on special occasions as per desire. Kolija curry is quite an inexpensive dish, thus is almost made in all classes of households.
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Ingredients for
Kolija (Liver) Curry Recipe
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Beef kolija (Beef Liver)
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1 kg
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Onions, thinly sliced
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3/4 cup
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Garlic, thinly sliced
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1 tblsp
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Ginger paste
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1 tsp
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Garlic paste
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1 tsp
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Turmeric powder
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1 tsp
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Chili powder
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1 tsp
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Cumin powder
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1 tsp
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Coriander powder
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1 tsp
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Fenugreek seeds, paste
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1 tsp
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Cinnamon
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2 sticks
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Cardamom
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3
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Oil
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1/2 cup
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Salt
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to taste
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Preparation Steps for
Kolija (Liver) Curry Recipe
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Cut the kolija into small square pieces and wash 3 to 4 times.
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Heat oil in a karai, add in the fenugreek paste, stir for 40 seconds and add in the sliced onion, garlic and one bay leaf.
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Now, add in all the spices , the kolija and ½ cup water. Stir, cover and let cook on medium heat. After 25 minutes, remove cover and stir till the water dries. Once the oil settles over the curry, remove from heat.
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Make sure to not cook the kolija too long, as it will go hard.
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Kolija (Liver) Curry Recipe
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