#KingCharlesCoronation | We deep dive into the British-Indian food dialogue and learn how #Chettinad pulled duck and #Kashmir lamb chops are finding a new audience in London, courtesy chefs plating up family-inspired recipes
https://trib.al/AyaiPep #press

Ok so here's the recipe/process (typically for liver but can be used for meat too)
(for about 1 kg of liver or liver+spam as here)

Start by grinding some dry roasted cinnamon 2", whole red 🌶️, 1Tbsp each fennel & cumin (to be used later)
Wash liver, cut into cubes (optional but I always soak 10+ mins the liver in an equal mix of water+milk), drain, rinse, salt & turmeric (can let this sit while you do other prep, mise)

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#Chettinad #Indian #Cooking #Recipe

Ok - cooking is done and I took some pics of the process and I'll add those details later. For now I'll put you and my sister's and my guests out of the suspense as I present
Eral ((Goat) liver) & #Spam Masala

#Chettinad #Indian #Cooking #Food

Enjoy!

(Turned out better than I thought it would! Could have been a touch spicier - but I don't know people's tolerances)

/edited to correct descriptor & add tags/

3 and well 4/4 (pardon the bad count)
And this is how the #SousVide #Chettinad chicken heart turned out - quite excellent - great texture. (SousVide was with curry leaves, some coconut milk powder, garlic powder, turmeric, red chilli powder, salt - same 75 °C for 3½ hrs). Taken out of bag and finished in not too wet "curry" base

https://mastodon.online/@SRDas/109418806656888274

#Flavors & #Cooking of #Chettinad
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Toast and grind red chile pepper, fennel and cumin; in hot oil add dry red chilli, cumin, fennel, cinnamon, curry leaves, then sliced shallots preferably (or red 🧅 , or plain onion as I did), sliced garlic, the toasted spices, red chile powder, turmeric & chopped tomatoes, cook down a bit and then add sliced green (or red) chile [keep some for the end]. Then add the meat/protein

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Cooked these #chicken #hearts 2 ways. One quasi #Japanese and other #Chettinad. Both #SousVide

First - soy, ginger powder, bit of dashi
Cooked 3½ hrs at 75 ⁰C then cooled and set aside (yesterday)
Finished today in a hot pan with oil, soy, mirin, sake, raw/brown sugar, ½ tsp of rice winw vinegar and few tbsp of the bag liquid and cooked down to coat and glaze (added a bit of wondra to thicken a touch), black pepper