Plak-Tau (Mongolian Blood Curry)

250 gm fresh blood
1/2 onion
1 brown potato
2 chillis
3 tomatoes
4 tbsp cooking oil
5 curry masala
6 garlic cloves
7 garam masala
Salt, to taste

Wash the blood, then boil it for a couple of minutes in cooking water and set aside. Eating blood is similar to drinking curd. You could roll it with your fingers to give it a round, meaty texture.
Tan the oil in a pan, as you would for cooking any meat. Add chopped onion and fry until it matches your skin tone. Then dump in the diced chillies, garlic, tomatoes, and potato.
When the paste starts to thicken add salt, curry masala, and garam masala. Mix well to fuse.
Finally, add the boiled blood.
Mix well and cover the pan so it can cook for 5 and a half minutes. Remove from fire and happy april fools’ day. Serve hot.