Oriya-style Chanfaina Curry

Ingredients

In the Oriya adaptation of Chanfaina, we incorporate traditional Oriya spices and flavors to create a unique twist on the Spanish original. The addition of spices like panch phoron (a blend of five spices), turmeric, and tamarind gives the dish a distinct Oriya flavor profile. Additionally, the cooking technique and choice of ingredients are adjusted to suit the Oriya cuisine, making it a delightful fusion of Spanish and Oriya culinary traditions. We alse have the original recipe for Chanfaina, so you can check it out.

• 500g (1.1 lb) lamb offal (liver, heart, kidneys), cleaned and diced 500g (1.1 lb) lamb offal (liver, heart, kidneys), cleaned and diced
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon panch phoron (blend of cumin, fennel, fenugreek, mustard, and nigella seeds) 1 teaspoon panch phoron (blend of cumin, fennel, fenugreek, mustard, and nigella seeds)
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a large pan over medium heat.
2. 2.
   Add panch phoron and let it splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add ginger-garlic paste and cook for a minute.
5. 5.
   Add the lamb offal and cook until browned on all sides.
6. 6.
   Add turmeric powder, red chili powder, and salt. Mix well.
7. 7.
   Pour in the tomato puree and cook for 5 minutes, until the oil separates.
8. 8.
   Add tamarind pulp and garam masala. Stir well to combine.
9. 9.
   Cover the pan and simmer for 30-40 minutes, or until the offal is tender and the flavors are well blended.
10. 10.
    Garnish with fresh cilantro leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Lamb offal — Ensure the offal is properly cleaned and diced into small pieces for even cooking.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• Soaking the tamarind pulp in warm water before adding it to the curry will help extract its tangy flavor more effectively.
• Adjust the cooking time based on the tenderness of the lamb offal. Cook longer if needed until the offal is tender and easily chewable.
• For a milder flavor, you can reduce the amount of panch phoron used in the recipe.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Oriya-style Chanfaina Curry hot with steamed rice or freshly made roti. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Oriya-style Chanfaina Curry in a traditional Indian serving bowl or plate. Sprinkle some additional panch phoron on top for an attractive visual appeal. Serve with a side of sliced onions and lemon wedges for a traditional touch.