Friday, October 31, 2014

Mete Chorchori / Bengali Goat Liver Curry

I never liked this liver aka mete. I always transferred this particular part to my sister's plate. Yuck!! That was my expression..when I first heard about this curry. How could possibly a person can eat a whole meal with just goat liver!! But that was only a short lived moment because eventually I came to know that my husband loves to eat liver. Oneday he came home with goat liver, along with the meat. But just need one bite of this fiesty curry to fall in love with this. This dry, scrumptious curry is all you need to finish off your entire meal.

how to bengali style mete chorchori

Either puri or roti or paratha or just steamed plain rice Pair this goat curry with anyone, and it simply rocks.
On the side-note...we are going to Assinie . It will be a long awaited break for me. Looking forward for a good weekend!! You all too have a blast too.

how to bengali style spicy mete chorchori

Mete Chorchori / Bengali Goat Meat Curry
Serves 4-5

how to bengali style spicy goat liver curry


  • 1kg goat liver - cut into small pieces
  • 2 small potatoes - peeled and halved
  • 3 medium onions - sliced
  • 2 green chilies - chopped
  • 4-6 cloves of garlic - paste
  • 2 inch ginger stick - paste
  • 2 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 and 1/2 tsp garam masala powder
  • 1/2 tsp nutmeg powder
  • 2 tsp crushed black pepper
  • 4 green cardamom
  • 1 black cardamom
  • 4-5 cloves
  • 2 inch cinnamon stick
  • 2 large bay leaves
  • 1 tsp cumin seeds
  • 3-4 tbsp mustard oil
  • salt
  • Heat oil in a pan and fry the halved potatoes. Fry until they are golden from the sides.
  • Temper the same oil with green cardamom, black cardamom, cinnamon stick, cloves, bay leaves and cumin seeds.
  • When the oil becomes fragrant add the sliced onions and saute until translucent.
  • Add the giner-garlic paste and saute till the onions are golden brown and the raw garlic flavor is gone.
  • Add the chopped goat liver in to. Do not add any salt, as salt can make the liver hard at this stage.
  • Stir for 3-4 minutes or until the livers start to change its color. Then add all the dry spices without the garam masala powder and mix well. Also add the chopped green chilies.
  • When the spices are mixed properly, add water,potatoes, put cover and cook until the liver pieces are soft enough. The quantity of the water should be enough to cover the goat liver pieces. If you add large amount of water, then either your dish will have runny curry or you have to give immense amount of time to evaporate the water. If you are using a pressure cooker, cook on medium flame until the cooker blows 3 whistles. Put off the flame and let the steam come out naturally. 
  • Open the cover, add salt and simmer until the gravy reaches your desired consistency. 
  • Add garam masala powder. Simmer for more 2-3 minutes. Put off the flame and serve hot.

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