Gizzards are normally sold partially cleaned, so spend some time cleaning each individual gizzard thoroughly by removing the stringy bits, fat and any odd bits. Rinse with cold water several times.

Put the gizzards in a medium sized pot and cover by about 5cm with water.

Throw in ¼ onion (please do not chop the onion); rosemary and simmer for 1 hour over low heat.

In a saucepan chop and fry the remaining ¼ onion until translucent and soft.

The add the chopped garlic clove, curry leaves, ginger, thyme, rock salt, curry powder, drained gizzards and fry for about 5min, stirring continuously.

Add the peas and chopped carrots together with ½ cup of the water from the gizzard pot and simmer for 10 min.

Finally toss in the pasta and serve hot.