In the coming posts, I will be presenting a series of recipes using Sundaram Spices spice blends. Let me present to you the 2nd dish of the series: the traditional Mauritian Ti Carri, or liver and gizzard curry.
Ti-Carri is a highly spiced dish and finds its origins in South India. Influenced by the mosaic Mauritian culture, it has evolved into the preparation of chicken or lamb liver & gizzard.
The Sundaram Spices Ti-Carri is the traditional spice blend for preparing this dish.
What you will need:
I have added 2 hard boiled eggs so as to give it a better depth and rich flavor.
Even if you are not a big “insides” eater, this dish is worth the exception. It is soooooo flavorful and tastes absolutely delicious.
Though Ti Carri is traditionally part of the main course at Tamil wedding dinners in Mauritius, it can be served as an excellent stand-alone entrée in a buffet. Or a simple dinner paired with some baguette and a light green salad. However you decide to savor this humble dish, I hope you find it as comforting and delicious as I do.
PS. Many of you are asking me where you can purchase Sundaram Spices? If you are in Mauritius, you can get it at any of these locations here. If you are outside of Mauritius, you can purchase some of the blends on Christie’s shop or on the Sundaram Spices website soon (in progress).
You will need:
- 3oog chicken liver
- 300g chicken gizzard
- 5 tsp Sundaram Spices, Epices Ti0Carri
- 1 onion, sliced
- 5 garlic cloves & 2 slices of ginger, crushed
- 3 green chilies, sliced lengthwise
- 2 cherry tomatoes or 1 big tomato, chopped
- 1 bunch of mint, chopped
- 1 bunch of coriander, chopped
- Salt & pepper
- 1/4 cup water (1/4 cup more if needed)
- 2 TBsp vegetable oil
- 2 hard boiled eggs
- 3 curry leaves (optional)
- Season the liver and gizzard with 1/2 tsp of the ginger & garlic paste and salt. Slice into bite size pieces.
- In a big pan, heat up the oil. Add the sliced onion, green chilies, curry leaves and ginger & garlic paste. Cook for about 5 minutes.
- Add the Ti Carri spices and the water. Cook for about 5 minutes then fold in the liver and gizzard. Season with salt and pepper.
- Lower the heat and stir it from time to time. If the curry gets too dry, add in about 1/4 cup of water.
- After 20 minutes, add half of the chopped herbs and tomato. Cook for another 15 minutes.
- In the meanwhile, slice the hardboiled eggs. Stir into the Ti-carri.
- Sprinkle with the rest of the herbs and enjoy with some crunchy baguette. Enjoy!