Oriya-style Zuzzu Curry

Ingredients

In the Oriya-style Zuzzu Curry, we incorporate Oriya spices and flavors to give it a unique twist. The original Sicilian Zuzzu typically uses Mediterranean herbs like oregano and basil, while the Oriya version features a blend of cumin, coriander, turmeric, and garam masala. Additionally, the Oriya-style Zuzzu Curry includes tamarind pulp for a tangy kick, which is not present in the original dish. We alse have the original recipe for Zuzzu, so you can check it out.

• 500g (1.1 lb) chicken or mutton, cut into chunks 500g (1.1 lb) chicken or mutton, cut into chunks
• 2 tablespoons oil 2 tablespoons oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan and sauté the chopped onions until golden brown.
2. 2.
   Add the ginger-garlic paste and cook for a minute until fragrant.
3. 3.
   Add the chicken or mutton pieces and cook until they are browned on all sides.
4. 4.
   Add the tomato puree and cook for 5 minutes until the raw smell disappears.
5. 5.
   Add the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well.
6. 6.
   Cover the pan and let the curry simmer on low heat for about 30 minutes, or until the meat is tender.
7. 7.
   Stir in the tamarind pulp and cook for an additional 5 minutes.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or Oriya breads.

Treat your ingredients with care...

• Chicken or mutton — Ensure that the meat is cut into evenly sized chunks to ensure even cooking. If using mutton, you may need to increase the cooking time to ensure tenderness.

Tips & Tricks

• For a spicier curry, add a finely chopped green chili along with the ginger-garlic paste.
• Adjust the amount of tamarind pulp according to your taste preference for tanginess.
• Allow the curry to simmer on low heat for a longer time to enhance the flavors and tenderness of the meat.
• You can substitute chicken or mutton with paneer (Indian cottage cheese) for a vegetarian version of the dish.
• Serve the Oriya-style Zuzzu Curry with a side of sliced onions and lemon wedges for an extra burst of freshness.

Serving advice

Serve the Oriya-style Zuzzu Curry hot with steamed rice or traditional Oriya breads like pakhala bhaat or chapati. Accompany it with a side of sliced onions and lemon wedges for added freshness.

Presentation advice

Garnish the Oriya-style Zuzzu Curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Oriya-style bowl or plate to enhance the cultural experience.