| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Liver |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 150 |
ml |
Water |
| 3 |
ts |
Vinegar |
| 25 |
g |
Onion |
| 6 |
|
Cloves garlic |
| 3 |
|
Cardamoms |
| 3 |
|
Cloves |
| 25 |
ml |
Lime juice |
| 1 |
|
Cm cinnamon stick |
| 1/4 |
ts |
Chilli powder |
| 1 |
ts |
Paprika |
| 1 |
ts |
Fennel |
| 25 |
g |
Coriander |
| 25 |
g |
Cumin |
| 50 |
ml |
Oil sprig curry leaves |
| 1/2 |
|
Stem lemon giass |
| 275 |
ml |
Thick coconut milk |
INSTRUCTIONS
Wash the liver and place in a pan with the vinegar, pepper and water
and cook for 5-8 min Drain liver from the pan and when cool remove skin and
cut into 1 cm cubes. Slice the onion, crush the garlic and powder the
cardamoms and cloves. Place the liver in a bowl and mix in the cardomoms
cloves, lime juice, cinnamon stick, chilli powder paprika powder, fennel
powder, coriander powder and cumin powder and leave to marinade for 30
minutes. Meanwhile, heat the oil and fry onion garlic, curry leaves and
lemon grass and when onion has turned a golden brown add the liver,
marinade and coconut milk and stir. Cook for a further 10 minutes, then
discard the cinnamon stick and serve immediately. From "A taste of Sri
Lanka" by Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”