This is a very important part. Wash them and peel off any yellow skin bits and fats. Then drown them with salt and let them soak. After 15 minutes wash off the salt and rinse clean. Next pour the thick tamarind juice all over, rub and set aside another 10 to 15 minutes. Lastly wash with the bicarbonate soda. Drained and your chicken gizzards is ready to be boiled.

Place the cleaned chicken gizzards into a pot and top with water. Bring to boil and turn the heat off. Drain.

Place the chicken gizzards into a bag and add in all the marinates - Marsala curry powder, turmeric powder and chicken Oxo cube. Leave them marinating in the bag in the fridge until you are ready to fry them.

Put the oil to heat. As the oil is heating place the cornflour inside the marinated chicken gizzards bag and give it a good shake to coat. Fry the chicken gizzards till crispy. Remove and set aside until you have done all of them.

In a clean pan on low heat toast the combined spices - salt, pepper, 5 spice, sugar and chilli flakes. When you smell the fragrance spices add in the crispy gizzards. Give everything a good toss and add in the fresh red chillies and coriander. Serve with lime wedges.